Langoustine Soup

Name: Langoustine Soup
Ingredients: 1 lb shrimp (original recipe called for langoustines, but shrimp in thier shells is a good substitute); 2 tablespoons oil; 1/2 onion, chopped; 2 teaspoons curry powder; 4 1/3 cups water; 1 salmon head (or fish pieces to make fish stock); salt; pepper; 2 carrots, cut into thin strips; 4 tomatoes, seeded and chopped; 1 bell pepper, seeded and cut into strips; 9 ounces cream; 1 dash Tabasco sauce

13 ingredients

9 steps

Ingredients

1 lb shrimp (original recipe called for langoustines, but shrimp in thier shells is a good substitute)
2 tablespoons oil
1/2 onion, chopped
2 teaspoons curry powder
4 1/3 cups water
1 salmon head (or fish pieces to make fish stock)
salt
pepper
2 carrots, cut into thin strips
4 tomatoes, seeded and chopped
1 bell pepper, seeded and cut into strips
9 ounces cream
1 dash Tabasco sauce

Directions

1

Shell the langoustines and put the meat aside.
2

Crack shells.
3

In a large pot heat the oil and fry the shells over high heat for a few minutes.
4

Stir in onion and curry powder and cook for a few more minutes.
5

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.
6

Stir in vegetables and simmer for 10-15 minutes.
7

Stir in cream and bring to a boil. Remove from heat.
8

Stir in langoustine meat and let stand for a few minutes.
9

Season to taste with salt, pepper and Tabasco.