Lobster Bisque

• 1 tablespoon butter
• 1 medium-small onion, chopped
• 1/2 rib celery, chopped
• 1 medium-small new potato, peeled and cut into dice
• 2 or 3 fresh parsley stems
• 2 cups lobster broth (see headnote)
• 1/4 cup cooked rice*
• Salt and freshly ground pepper
• 1/4 cup heavy cream Chopped parsley or chives

1. Melt the butter in a small pot, and stir in the onion and celery.
2. Cook gently for a few minutes, then add the potato, parsley stems, and lobster broth.
3. Simmer for about 20 minutes, until the potato is tender.
4. Remove a ladleful of the broth, and spin in a food processor or a blender with the rice until smooth.
5. Stir this thickener into the soup, salt lightly (remembering that the lobster broth is salty), and add a few turns of the pepper mill.
6. Remove the parsley stems, stir in any lobster bits along with the heavy cream, and heat through.
7. Serve in a warm bowl, and sprinkle chopped fresh parsley leaves and/or chives on top.

butter, onion, celery, potato, parsley stems, lobster broth, salt, heavy cream

Taken from www.epicurious.com/recipes/food/views/lobster-bisque-378384 (may not work)