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Humarsúpa (Creamy Icelandic Langoustine Soup)
Humarsúpa (Creamy Icelandic Langoustine Soup) is a traditional Icelandic recipe for a classic soup of langousitnes in a lightly-curried onion, celery and tomato base with white wine and cream flavoured with the langousine shells. The full recipe is presented here and I hope you enjoy this classic Icelandic version of: Creamy Icelandic Langoustine Soup (Humarsúpa).
prep time
20 minutes
cook time
220 minutes
Total Time:
240 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesIceland Recipes
Though the first curry powder came to Iceland around the 1880s, it was only in the 1940s-1950s that curry powder became commonplace. Though the Icelanding form of curry powder is very mild (think mild Madras) it's now used in a wide range of dishes, particularly if they include fish or seafood. This is a classic seafood soup from Iceland.
Ingredients:
900g shell-on whole langoustines
8 tbsp unsalted butter
2 tbsp olive oil
2 carrots, minced
2 celery sticks, minced
1 large yellow onion, minced
2 tbsp tomato purée
2 tsp paprika
Sea salt and freshly-ground black pepper, to taste
3l (12 cups) fish stock
2 garlic cloves, minced
1 tbsp mild curry powder
360ml double cream
250ml dry white wine
2 tbsp fresh chives, finely-chopped
Method:
Peel the langoustines and set the meats aside in the refrigerator until needed, then combine the shells and heads in a mortar and lightly crush.
Place a large saucepan over medium-high heat. Once hot add 3 tbsp butter and the oil and when foaming add the shells, carrots, celery, and half the onion, cooking for 6–8 minutes until soft. Stir in tomato purée, paprika, salt, and black pepper, cooking for a further 2 minutes.
Now stir in the stock, bring to a simmer and cook until the volume has reduced by half (about 2 hours). Strain stock through a fine-meshed sieve into a bowl.
Wipe the pan clean and add 4 tbsp of the remaining butter, allowing it to melt over medium heat. Add in the remaining onion and the garlic, cooking until soft (about 3–4 minutes). Scatter over and in curry powder, cooking for 1 minute until no longer raw.
Add 250ml of the cream and all the wine. Bring to a simmer and cook until the volume has reduced by half (about 20 minutes). Pour in the reserved langousine shell stock and bring to a boil. Reduce the heat to medium-high and cook until slightly thickened, about 30 minutes. Reduce the heat until low enough to just keep the soup warm.
Pour the remaining cream into a bowl and whip into semi-stiff peaks. Melt the remaining butter in a deep 30cm diameter frying pan over medium-high. Season the chilled langoustine tails with salt and pepper then add to the butter and cook, flipping once, until cooked through (about 2 minutes per side).
Divide the soup between four bowls and top with langoustines. Garnish with the whipped cream and finely-chopped chives.
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