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Icelandic Creamy Langoustine Soup:
Humarsúpa

What's The Big Idea?

This is a rich, creamy soup with added curry flavour, guaranteed to help keep you warm on those cold Icelandic nights! However, be warned, this is not a "quick 5 minute" dish - it takes a lot of preparation.

Serve with warm crusty bread.

Shopping List

Here's the list of what you need:

  • 2lb whole langoustines with the shells on
  • 8 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 carrots, grated
  • 2 stalks celery, grated
  • 1 large onion, very finely chopped
  • 2 tablespoons tomato purée
  • 2 teaspoons paprika
  • Salt and freshly ground black pepper, to taste
  • 2½ litres fish stock
  • 2 cloves garlic, minced
  • 1 tablespoon mild curry powder
  • 350ml double cream
  • 250ml dry white wine
  • 2 tablespoons chives, finely chopped

What To Do

  • Remove the heads and shells from the langoustines and lightly crush
  • Chill the tail meat until ready to use
  • Heat 1 tablespoon of butter and the olive oil in a large saucepan over medium-high. Cook the shells, carrots, celery, and half the onion until the vegetables are soft, 68 minutes
  • Stir in the tomato purée, paprika, salt, and pepper; cook for 2 minutes
  • Pour in the stock; bring to the boil, reduce the heat and simmer until reduced by half, about 2 hours. Strain
  • Clean the pan and add 4 tablespoons of butter; melt over a medium heat
  • Cook the remaining onion and the garlic until soft, about 34 minutes. Stir in the curry powder and cook for 1 minute
  • Add ⅔ of the cream and all the wine; cook until reduced by half, about 20 minutes
  • Add the stock; bring to the boil. Reduce the heat to medium-high; cook until slightly thickened, about 30 minutes
  • Keep soup warm
  • Whip the remaining cream in a bowl into semi-stiff peaks. Melt the remaining butter in a frying pan over medium-high
  • Season the langoustine tail meat with salt and pepper; cook, flipping once, until cooked through, 35 minutes
  • Divide the soup between bowls and top with langoustines; garnish with whipped cream and chives

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