Though I am looking ahead to this month's Eat the World event, I neglected to share all of the recipes I tried for last month's virtual visit to Iceland. This was a soup that I tried...and loved. I will definitely be making this again soon. For my offical post for December's #EattheWorld, I posted Pylsur Ein Með Öllu ('One with Everything' Hot Dog).
Humarsúpa is a creamy soup made with langoustine which is a type of prawn similar to lobster. Langoustine is also known as the 'Norway Lobster'. I have seen it fresh at the fish market a few times, but when I can't, it's available in the frozen section at my Trader Joe's. Easy peasy.
This is a bit like lobster bisque, but with a touch of curry powder. It's delicious.
Ingredients
1 Tablespoon olive oil
1 yellow onion, diced
3 stalks celery, diced
2 cloves garlic, minced
1 to 2 potatoes, diced, approximately 1 cup
2 carrots, diced
1 Tablespoon curry powder
pinch of cayenne
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 cups fish broth
1 cup heavy cream
1 pound cooked langoustine tails (either fresh or frozen and thawed)
3 Tablespoons sliced green onions for garnish
Also needed: food processor or blender
optional: more cream for serving; I used a marigold for garnish but it's not necessary
Procedure
Heat olive oil in the bottom of a soup pot on medium heat. Add onion, celery, and garlic, and stir, sautéing until onion begins to turn translucent. Stir in potatoes and diced carrots. Add curry powder, cayenne, salt, and pepper. Pour in the broth. Cover and simmer until the potatoes and carrots are fork tender.
Reduce heat to medium-low, and add langoustine tails Simmer for 5 more minutes, then pour in the cream. Remove from heat. Ladle into the food processor and pulse until smooth. Spoon into serving bowls. Garnish with cream, if using, and top with green onions. Serve hot.
As I mentioned, this was one of the recipes I made while prepping for the December #EattheWorld event for Iceland. I do have a few more to share. Stay tuned!
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