Butter Soup

Name: Butter Soup
Ingredients: 1 pound unsalted butter, cubed; 3 Tablespoons plus 1 cup warm water; 1 Teaspoon lemon juice; 4 raw peeled de-veined shrimp, tail removed, cut in half; 8 Littleneck clams; 8 mussels; 1 teaspoon black caviar (optional); 1 egg yolk; 1 Tablespoon honey; 1 Tablespoon chopped chives (optional); Salt

5 steps

Even with all this flavor firepower, the butter soup was really the standout. Rich but not overwhelming, smooth but not thick, it was poured over a bite-sized chunk of lobster and some mussels, filling its tiny bowl with golden, almost nutty smelling liquid. Lynch gets her 87% butterfat butter from the three Jersey cows she owns at Animal Farm in Orwell, Vermont. "Who likes butter?" she asked the small crowd as her dish was served. Um, we do. You too? Well, you're in luck. We have Lynch's recipe after the jump.

Updated at: Thu, 17 Aug 2023 00:07:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories868.2 kcal (43%)

Total Fat93.5 g (134%)

Carbs5.6 g (2%)

Sugars4.4 g (5%)

Protein5.7 g (11%)

Sodium323.1 mg (16%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundunsalted butter

cubed

3 Tablespoonswater

warm

1 teaspoonlemon juice

4shrimp

raw, peeled, de-veined, tail removed, cut in half

8littleneck clams

8mussels

1 teaspoonblack caviar

optional

1egg yolk

1 tablespoonhoney

1 tablespoonchives

chopped, optional

salt

Instructions

Step 1

In a medium sauce pot, bring the 3 tablespoons water to a boil. Reduce heat to low and slowly whisk in butter 2 tablespoons at a time. Hold over low heat. Do not allow butter mixture to come to a boil or it will separate.

Step 2

Meanwhile, steam mussels and clams in a covered pot with 1/4 cup boiling water until just open. Remove with a slotted spoon and allow to cool slightly until cool enough to handle. Remove shellfish from shells and set aside.

Step 3

Add lemon juice and salt to taste to butter mixture. Add shrimp, mussels and clams and gently poach for two minutes or until just cooked through.

Step 4

While shrimp are cooking, whisk together the egg yolk and honey, then slowly pour in 1 cup warm water while whisking vigorously. Mixture should be foamy.

Step 5

Using a slotted spoon, divide shellfish evenly among four small warmed bowls.Top with butter mixture to cover shellfish, approximately 3 tablespoons each (there will be some leftover, refrigerate and gently reheat for another use). Spoon on 1 teaspoon foam from honey mixture. Garnish with black caviar and chopped chive (if using). Serve immediately.

View on Chef Barbara Lynch's Butter Soup

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