Prep time less than 30 mins
Cook time less than 30 mins
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.
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.
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.
Serve in bowls topped with the croutons and spring onion.
- 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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