Langoustine Soup

Name: Langoustine Soup
Ingredients: 10 3/4 cups shells fresh langoustine; 1 oil little; 1 1/4 cups brandy; 7/8 cup tomato puree; 2 1/8 cups dry white wine; 7 tablespoons butter; 8 carrots chopped; 2 onions thinly sliced; 2 fennel bulbs chopped; 1 garlic finely chopped; 5 9/16 cups plum tomatoes; 3 3/8 cups fresh tomatoes; 1 bunch fresh thyme; 1 bay leaf; 1 star anise; 10 black peppercorns; salt; fish stock; water; 1 double cream; 1 lemon juice squeez

21 ingredients

5 steps

Ingredients

10 3/4 cups shells fresh langoustine
1 oil little
1 1/4 cups brandy
7/8 cup tomato puree
2 1/8 cups dry white wine
7 tablespoons butter
8 carrots chopped
2 onions thinly sliced
2 fennel bulbs chopped
1 garlic finely chopped
5 9/16 cups plum tomatoes
3 3/8 cups fresh tomatoes
1 bunch fresh thyme
1 bay leaf
1 star anise
10 black peppercorns
salt
fish stock
water
1 double cream
1 lemon juice squeez

Directions

1

In the oven preheated to 230 degrees C/450 degrees F/gas mark 8 roast the langoustine shells in a lirde oil in a roasting pan until golden then deglaze the pan with the brandy and tomato puree.
2

Cook for about 10 minutes then add the wine and reduce the liquid by half.
3

Keep on one side until the vegetables are ready
4

In a large saucepan melt the butter and saute the carrots onions fennel and garlic until lightly coloured.
5

Add the canned and fresh tomatoes the herbs and sar anise peppercorns and salt.