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
-
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.
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
