Humarsupa (Creamy Langostino Soup)

 

      A recipe originating in Iceland we tried it all those 40 years ago when we lived there.  Delicious yet forgot all about it till I came across it recently.  Called Humarsupa, it is a family favorite on the North Atlantic Island.  They're probably eating a bit of it these days with the volcano activity so near the small, quaint villages.  

      A relative of the lobster family, they are smaller in size and thrive in the cold waters off the coast.  Obviously, I have no access to these here, so I substituted large prawns, and they turned out just as tasty.  I made my own fish stock for this recipe. 

2 tablespoons butter

1 pound of langoustine w/shells or prawns

¾ cup dry white wine

1 yellow onion, minced small

2 carrots, chopped small

2 celery stalks, chopped small

4 cups fish stock

3 cups water

1 teaspoon pepper

1 teaspoon salt

2 tablespoons extra virgin olive oil

4 tablespoons butter

2 garlic cloves (finely minced)

1 tablespoon tomato paste

2 teaspoons paprika

1 tsp curry powder

1 cup dry white wine

6 cups seafood stock

1.5 cups Yogurt (can also use heavy cream)

¼ cup chopped fresh chives (for topping)

2 tablespoons heavy cream (for topping)

     

      In a medium-size saucepan over medium heat, heat butter until melted.  Next, remove shells from shellfish (I left the heads on) and add to pot.  Slice langostinos into 1" chunks and set aside.  Chop onion into quarters and add to pot along with carrots, celery, fish stock, water, and salt and pepper.

Peel, devein, and shell.  Put everything but the meat into the stock

Shelled, chopped langostino for the soup in a bit

Simmering the shells to make stock

      Bring stock to boil. Once boiling reduce heat to simmer and allow to simmer for 1 hour.  After stock has simmered, strain the stock into a bowl and set off to the side to be added to the soup later on.  NOTE:  I used fish stock I had made previously but kept this part intact to the recipe.  

      In a large saucepan over medium heat, heat butter and olive oil.  Once the butter and oil is hot add the minced onion and garlic  Allow the onion and garlic to soften, stirring occasionally for roughly 3 minutes.  Next, add the tomato paste, paprika, curry powder, and wine to the pan and allow to simmer for roughly 5 minutes.  Add the reserved stock and simmer for 30 minutes.

      Once soup has simmered, add shrimp and cook for another 5-10 minutes.  Remove soup from heat and allow the soup to cool slightly before stirring yogurt or cream into the soup.

      Serve immediately and top with a drizzle of cream and chopped chives.  Add additional sea salt and pepper.

       It was tasty, but the prawns were a bit overdone.  

"peta Reddast"(It will all work out ok)

Icelandic Proverb

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