Ingredients for Langoustine Bisque
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How to Make Langoustine Bisque
- Chop 1 cup of langoustine (approximately 15-20 langoustines). Set aside 1/2 cup for garnish.
- Melt 4 tablespoons of butter in a large soup pot over medium heat.
- Sauté 2 minced shallots for 2-3 minutes, until softened.
- Add the chopped langoustine (excluding garnish) and cook for 2-3 minutes, stirring occasionally.
- Stir in 2 tablespoons of all-purpose flour until smooth and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in 1/2 cup of dry sherry, ensuring a smooth consistency.
- Gradually whisk in 2 cups of whole milk, continuing to whisk until the mixture is smooth and creamy.
- Reduce heat to low, and simmer for 10 minutes, stirring occasionally. Do not boil.
- Stir in 1 cup of heavy cream, 1/4 teaspoon salt, 1/8 teaspoon white pepper, and 1 tablespoon each of chopped fresh thyme and parsley (optional).
- Gently stir in the reserved 1/2 cup of chopped langoustine until heated through (about 2-3 minutes). Do not overcook.
- Serve hot, garnished with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
5g
Fat
64g
Carbs
7g
