Best 4 Langoustine Soup Recipes
Indulge in the exquisite flavors of the sea with our delectable Langoustine Soup, a culinary masterpiece that elevates your taste buds to new heights. This luxurious soup, hailing from the coastal regions of France, is a harmonious blend of fresh langoustines, aromatic vegetables, and a rich, flavorful broth that captures the essence of the ocean.
As you embark on this culinary journey, you'll discover a symphony of flavors and textures that dance on your palate. The succulent langoustines, with their delicate sweetness, are the stars of the show, while the medley of vegetables, including carrots, celery, onions, and leeks, adds a symphony of flavors and aromas.
The secret to this soup's exceptional taste lies in the meticulously crafted broth, infused with the essence of langoustine shells and a hint of white wine. Every spoonful is a journey through a world of flavors, leaving you craving more.
This comprehensive guide presents two variations of Langoustine Soup, each offering a unique taste experience. The classic recipe embodies the traditional flavors of this French delicacy, while the modern interpretation adds a touch of innovation with the addition of Pernod, a French anise-flavored liqueur, and a creamy finish.
Whether you're a seasoned chef or a home cook seeking to impress your guests, our Langoustine Soup recipes will guide you through every step of the process. With detailed instructions and helpful tips, you'll be able to recreate this culinary masterpiece in your own kitchen.
So, prepare to tantalize your taste buds and immerse yourself in the world of Langoustine Soup. Let the flavors of the sea transport you to a realm of culinary bliss, where every spoonful is a celebration of the ocean's bounty.
LANGOSTINO BISQUE RECIPE
Creamy langostino bisque streamlined for a delicious weeknight dinner.
Provided by Cheryl Bennett
Categories Soup and Stew Recipes
Time 1h
Number Of Ingredients 18
Steps:
- In a medium pot, melt 4 tbsp butter over medium heat. Add onions, celery and carrots. Sauté 5 - 6 minutes, until onions just begin to soften.
- Add garlic, tomato paste, thyme, salt and pepper to the pot. Sauté for another 5 minutes, stirring frequently.
- Sprinkle 4 tbsp flour into pot and stir to combine. Cook flour mixture 2 - 3 minutes.
- Add seafood stock, wine, sherry (if using), paprika and bay leaves. Cover and turn heat down to medium low.
- Simmer for 30 minutes, or until vegetables are completely soft. Remove bay leaves.
- Carefully ladle soup into blender and purée until smooth. Add cream to blender and purée for a few seconds to blend in the cream.
- Pour into bowls, top with langostinos and finely chopped chives. Serve immediately.
Nutrition Facts : Calories 411 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 594 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LANGOSTINO BISQUE
This is a fun recipe that uses langostino tails to make a tasty bisque. I use Aleppo pepper in this which is about half a hot as crushed red pepper. It adds a bit of warmth and enhances the flavors. Serve with croutons or your favorite crackers.
Provided by Dan Toomey
Categories Seafood Soup
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
- Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
- Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
- Taste and season as needed with salt and Aleppo pepper.
- Ladle into bowls and garnish with croutons.
Nutrition Facts : Calories 294 calories, Carbohydrate 12.1 g, Cholesterol 142.1 mg, Fat 19.8 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 11.8 g, Sodium 510.5 mg
LANGOUSTINE SOUP
Make and share this Langoustine Soup recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Shell the langoustines and put the meat aside.
- Crack shells.
- In a large pot heat the oil and fry the shells over high heat for a few minutes.
- Stir in onion and curry powder and cook for a few more minutes.
- Stir in water and salmon head; season with salt and pepper. Bring to a boil and simmer for an hour or so. Strain stock into another pot and bring back to a boil.
- Stir in vegetables and simmer for 10-15 minutes.
- Stir in cream and bring to a boil. Remove from heat.
- Stir in langoustine meat and let stand for a few minutes.
- Season to taste with salt, pepper and Tabasco.
Nutrition Facts : Calories 432, Fat 29.1, SaturatedFat 13.6, Cholesterol 310.3, Sodium 1131.8, Carbohydrate 14.6, Fiber 3.4, Sugar 6.1, Protein 29.1
LANGOUSTINE BISQUE
This soup was made and served at my grocery store to promote Langoustine (a small lobster like creature). It was delicious, but I haven't made it myself yet. Good luck.
Provided by Kendra PeloJoaquin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop up 1 c of Langoustine.
- Reserve the rest Melt butter in soup pot.
- Saute the minced shallots for a few minutes.
- Add the chopped Langoustine.
- Stir in the flour until smooth.
- Cook for a minute stirring constantly.
- Lower heat to simmer.
- Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
- Heat the soup on medium low, but do NOT bring to a boil.
- Add the rest of the ingredients.
- Stir in the langoustine and cook until heated through.
Tips:
- Use fresh langoustines: The quality of your ingredients will make a big difference in the final dish. If you can, use fresh langoustines that have been recently caught.
- Clean the langoustines properly: Make sure to remove the heads, shells, and intestines from the langoustines before cooking them. This will help to ensure that the soup is clean and flavorful.
- Use a good quality fish stock: The fish stock is the base of the soup, so it's important to use a good quality one. You can either make your own fish stock or use a store-bought one.
- Don't overcook the langoustines: Langoustines are very delicate, so it's important to not overcook them. Otherwise, they will become tough and rubbery.
- Serve the soup immediately: Langoustine soup is best served immediately after it is made. This will help to ensure that the soup is hot and flavorful.
Conclusion:
Langoustine soup is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a little care and attention, you can create a langoustine soup that will impress your guests.
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