Dutch-Style Langoustine Bisque

Ingredients

In this Dutch adaptation of the Langoustine Bisque, we incorporate traditional Dutch ingredients and spices to infuse the soup with the flavors of Dutch cuisine. The original French recipe is modified to include Dutch herbs and spices, giving the bisque a unique twist. Additionally, the cooking techniques and presentation may vary slightly to align with Dutch culinary traditions. We alse have the original recipe for Langoustine Bisque, so you can check it out.

• 500g (1.1 lb) langoustines 500g (1.1 lb) langoustines
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 500ml (2 cups) fish or vegetable stock 500ml (2 cups) fish or vegetable stock
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the bay leaf, dried thyme, paprika, and tomato paste to the pot. Stir well to combine the ingredients.
3. 3.
   Add the langoustines to the pot and cook for 2-3 minutes, until they turn pink.
4. 4.
   Pour in the white wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Add the fish or vegetable stock to the pot and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
6. 6.
   Remove the bay leaf from the pot. Using an immersion blender or a regular blender, puree the soup until smooth.
7. 7.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. 8.
   Simmer the bisque for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Dutch-Style Langoustine Bisque hot, garnished with fresh parsley.

Treat your ingredients with care...

• Langoustines — Make sure to clean and devein the langoustines before adding them to the bisque. Remove the shells and tails, and discard the digestive tract. This will ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a more intense flavor, you can roast the langoustine shells in the oven before adding them to the bisque.
• If langoustines are not available, you can substitute them with prawns or shrimp for a similar taste and texture.
• Adjust the seasoning according to your taste preferences. You can add a pinch of cayenne pepper for a subtle heat or a squeeze of lemon juice for a touch of acidity.
• Serve the bisque with crusty bread or Dutch cheese for a complete meal experience.
• To make the bisque even creamier, you can add a dollop of crème fraîche or whipped cream on top before serving.

Serving advice

Serve the Dutch-Style Langoustine Bisque as a starter or a main course. Accompany it with a slice of crusty bread or a side of Dutch cheese for a satisfying meal.

Presentation advice

Garnish the bisque with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or elegant soup tureens for an impressive presentation.