Humarsúpa Recipe; Creamy Langoustine Soup

Ingredients

• 2 lb. shell-on whole langoustines
• 8 tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 carrots, minced
• 2 stalks celery, minced
• 1 large yellow onion, minced
• 2 tbsp. tomato paste
• 2 tsp. paprika
• Kosher salt and freshly ground black pepper, to taste
• 12 cups fish stock
• 2 cloves garlic, minced
• 1 tbsp. mild curry powder
• 1 ¹⁄₂ cups heavy cream
• 1 cup dry white wine
• 2 tbsp. minced chives

Instructions

1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.
2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock; boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.
3. Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines; garnish with whipped cream and chives.

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