Faroese Langoustine Bisque
Indulge in the rich flavors of the North Atlantic with this luxurious Faroese Langoustine Bisque. This creamy and savory soup is a perfect showcase of the exquisite langoustines found in the pristine waters surrounding the Faroe Islands.
Ingredients
- 1 pound langoustine tails, shells removed
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tablespoons tomato paste
- 1/4 cup brandy
- 4 cups fish or seafood stock
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 5 minutes.
- Add the tomato paste and cook for 2 minutes, stirring constantly.
- Pour in the brandy and cook for another 2 minutes to allow the alcohol to evaporate.
- Add the langoustine tails and seafood stock. Bring to a simmer and cook for 20 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Simmer for an additional 10 minutes, then remove from heat.
- Serve the bisque hot, garnished with chopped fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 18g
- Saturated Fat
- 10g
- Cholesterol
- 250mg
- Sodium
- 800mg
- Potassium
- 600mg
- Fiber
- 2g
- Sugar
- 4g
- Vitamin A
- 20%
- Vitamin C
- 10%
- Calcium
- 15%
- Iron
- 20%
Supplies
Large pot Immersion blender Ladle Soup bowls
Tools
Chef's knife Cutting board Sauté pan
Serving suggestions
Serve the Faroese Langoustine Bisque with crusty bread or a side salad for a delightful meal.
Tips & tricks
For a dairy-free version, substitute the heavy cream with coconut cream for a rich and creamy bisque.
Cost
$30