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🍲 Creamy Lobster Soup with Black Lentils and Homemade Spätzle

463 kcal · 30 min · 4 servings

Ingredients

• 150 g black lentils (Beluga lentils)
• 1 onion
• 2 tbsp butter
• 2 tbsp crab butter
• 40 g flour
• 100 ml white wine
• 500 ml vegetable broth
• 200 ml whipping cream
• 1 bay leaf
• 0.5 bunch spring onions
• 100 g lobster meat
• salt
• pepper (from the mill)
• 250 g flour
• 2 eggs
• 0.5 tsp salt
• pepper
• nutmeg
• 50 ml water

Instructions

1. 1. Place the black lentils in a pot and cover them with water.
2. 2. Bring the water to a boil.
3. 3. Cook the lentils over medium heat for 25 to 30 minutes.
4. 4. Rinse the cooked lentils briefly with cold water to stop the cooking process.
5. 5. Drain the lentils well in a colander.
6. 6. Peel the onion and dice it into fine cubes.
7. 7. Melt the butter in a large pot.
8. 8. Sauté the onion cubes in the butter until translucent.
9. 9. Add the lobster butter (butter infused with lobster flavor) and let it melt.
10. 10. Stir the flour into the butter mixture.
11. 11. Let the flour toast briefly until it smells slightly nutty.
12. 12. Deglaze the mixture with white wine.
13. 13. Stir in the vegetable broth gradually until fully incorporated.
14. 14. Stir the heavy cream into the soup.
15. 15. Add the bay leaf to the soup.
16. 16. Let the soup simmer for about 5 minutes.
17. 17. Stir occasionally while simmering.
18. 18. Clean the spring onions.
19. 19. Slice the spring onions diagonally into thin rounds.
20. 20. Add the sliced spring onions and lobster meat to the soup.
21. 21. Let the soup cook for another 5 minutes.
22. 22. Fill a wide pot with water and add salt.
23. 23. Bring the salted water to a boil.
24. 24. Place the flour and eggs in a bowl.
25. 25. Add the spices to the flour and eggs.
26. 26. Pour in the water slowly while stirring continuously.
27. 27. Beat the dough vigorously until it becomes thick and viscous.
28. 28. The dough should be stretchy and elastic.
29. 29. Use less water if the eggs are particularly large.
30. 30. Take a small amount of dough and spread it evenly on a wet wooden board.
31. 31. Scrape very fine strips directly into the boiling water using a long knife or a dough scraper.
32. 32. Dip the knife or scraper into cold water occasionally.
33. 33. This prevents the dough from sticking.
34. 34. Ensure that the water remains boiling throughout the cooking of the spätzle.
35. 35. The spätzle are done after about 3 minutes.
36. 36. They will then float to the surface.
37. 37. Remove the spätzle from the water using a slotted spoon.
38. 38. Drain the spätzle in a pasta colander.
39. 39. Add the drained lentils to the finished soup.
40. 40. Add the spätzle to the soup as well.
41. 41. Heat everything through thoroughly.
42. 42. Taste the soup one last time and adjust the seasoning.

Nutrition per serving

• kcal: 463
• Protein: 17 g · Fett/Fat: 21 g · Carbs: 49 g