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.
shallot, finely chopped
garlic cloves, finely chopped
- 1 tbsp
- 500g/1lb 2oz
- 2 tbsp
- 250ml/9fl oz fish or chicken
- 100ml/3½fl oz
double cream salt and black pepper croûtons, to serve
spring onion, finely chopped
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.
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James Martin recipes from James Martin’s Food Map of Britain
Less than 30 mins preparation time
10 to 30 mins cooking time