Langoustine soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From James Martin's Food Map of Britain
Make the most of any leftover langoustine shells with this delicate creamy soup. It also works well with lobster shells. Equipment and preparation: for this recipe you will need a blender strong enough to break down the langoustine shells.
Method
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Heat the butter in a frying pan and gently fry the shallot and garlic until the shallot is translucent. Add the tomato purée and cook for a further two minutes, then add the carrot, langoustine shells, brandy, stock and cream. Cook for 3-4 minutes.
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Place the mixture into a sturdy blender and pulse for two minutes until smooth. Pass through a fine sieve into a clean pan. Season, to taste, with salt and pepper.
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Serve in bowls topped with the croutons and spring onion.
Ingredients
- 75g/2½oz butter
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 1 carrot, chopped
- 500g/1lb 2oz langoustine shells
- 2 tbsp brandy
- 250ml/9fl oz fish or chicken stock
- 100ml/3½fl oz double cream
- salt and black pepper
- croûtons, to serve
- 1 spring onion, finely chopped
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