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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.
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
Preparation 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.
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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
Serves 2
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