Langoustine Bisque

Ingredients

• 500g (1.1 lb) langoustines, shells and heads removed 500g (1.1 lb) langoustines, shells and heads removed
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1/4 cup brandy 1/4 cup brandy
• 4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or chives) for garnish Fresh herbs (such as parsley or chives) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• 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 tomato paste and cook for an additional minute, stirring constantly.
3. 3.
   Pour in the brandy and let it simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the langoustine shells, fish or seafood stock, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes to allow the flavors to meld together.
5. 5.
   Remove the bay leaf and thyme sprig from the pot. Using an immersion blender or a regular blender, carefully blend the soup until smooth.
6. 6.
   Return the bisque to the pot and stir in the heavy cream. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
7. 7.
   Ladle the bisque into bowls and garnish with a drizzle of cream and a sprinkle of fresh herbs. Serve hot and enjoy!

Treat your ingredients with care...

• Langoustines — Make sure to remove the shells and heads before using them in the bisque. Reserve the meat for garnishing the soup or use it in other seafood dishes.
• Brandy — Choose a good quality brandy for the best flavor. If you prefer not to use alcohol, you can omit it from the recipe.

Tips & Tricks

• For a more intense flavor, you can roast the langoustine shells in the oven before adding them to the bisque.
• If you prefer a smoother texture, you can strain the bisque through a fine-mesh sieve after blending.
• Serve the bisque with crusty bread or garlic croutons for added texture and flavor.
• If langoustines are not available, you can substitute them with prawns or shrimp.
• To make the bisque ahead of time, prepare the soup without adding the cream. Reheat it and add the cream just before serving.

Serving advice

Serve the Langoustine Bisque as a starter for an elegant dinner party or as a main course accompanied by a fresh salad and crusty bread. Garnish each bowl with a drizzle of cream and a sprinkle of fresh herbs for a visually appealing presentation.

Presentation advice

When serving the Langoustine Bisque, use elegant soup bowls or small tureens. Place a langoustine tail on top of each bowl for an impressive presentation. Serve the bisque with a side of crusty bread or garlic croutons for dipping.