Just in time for the first cold snap of winter, this soup is a sophisticated first course or fine as a main with fresh French bread or cinnamon pita triangles, and a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.
As with many of our recipes, you can substitute the lobster with crab meat if you wish, and we highly recommend making this up to two days ahead for quick service the day of.
Serves 12
1 cup whipping cream
1/2 cup sour cream
3 tspns minced peeled fresh ginger
1 1/2 tspns grated orange peel
10 tbsps (1 1/4 sticks) butter
3 1/2 lbs red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 tbsp golden brown sugar
2 large leeks, chopped (white and pale green parts only)
1 1/3 cups finely chopped celery
10 cups (or more) canned low-salt chicken broth
1 1/3 cups orange juice
3 lbs lobster meat
2 tbsps chopped fresh parsley
Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.
Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.
Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.
Being aware of the risks of processing hot liquids, work in batches to puree soup in a processor by loosely covering with lid and kitchen towel. Return soup to the pot. Thin with more broth, if desired. Season with salt and pepper to taste. (Crème fraîche and soup can be made 2 days ahead. Cover separately and chill.)
If using whole, live lobsters, boil (up to two days before if kept chilled) and remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster (or crab) meat; sauté until heated through, about 1 minute.
Bring soup to simmer. Place lobster meat in bottom of the bowls then ladle soup over it. Spoon small dollops of crème fraîche atop the soup. Draw skewer through crème fraîche to form a design. Sprinkle with parsley and enjoy.
