ICELANDIC LOBSTER SOUP
This recipe is a delicious Icelandic specialty. It is served by families during the winter holidays and is a restaurant specialty in coastal towns around the island. After a vacation to Iceland, I searched fervently for the recipe, and through research with trial and error, came up with this very authentic version. The soup is best enjoyed with slices of baguette.
Provided by lextalionis
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 2h49m
Yield 12
Number Of Ingredients 18
Steps:
- Melt 6 tablespoons butter in a large pot over medium heat. Add onions, garlic, and salt; cook and stir until onions soften, about 5 minutes. Add lobster shells, mushrooms, apple, red bell pepper, carrots, and tomato paste. Cook and stir until vegetables soften, about 7 minutes. Add water, paprika, curry, tarragon, chili powder, and cayenne pepper. Simmer soup over medium-low heat, uncovered, stirring occasionally, about 2 hours.
- Remove soup from heat; strain liquid through a mesh colander into a bowl to yield about 2 quarts. Discard lobster shells and vegetables. Rinse the pot.
- Melt remaining 4 tablespoons butter in the pot over medium heat. Add flour; mix vigorously into a thick roux, scraping the bottom of the pot, 2 to 3 minutes. Add the strained liquid, 2 cups at a time, mixing well until entirely smooth, about 5 minutes. Stir in heavy cream, maintaining a low simmer. Divide lobster meat evenly into serving bowls; ladle hot soup generously on top.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 12.6 g, Cholesterol 97.8 mg, Fat 19.4 g, Fiber 2.7 g, Protein 14.3 g, SaturatedFat 11.7 g, Sodium 1537.3 mg, Sugar 4.2 g
LANGOUSTINE SOUP
Make and share this Langoustine Soup recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Shell the langoustines and put the meat aside.
- Crack shells.
- In a large pot heat the oil and fry the shells over high heat for a few minutes.
- Stir in onion and curry powder and cook for a few more minutes.
- Stir in water and salmon head; season with salt and pepper. Bring to a boil and simmer for an hour or so. Strain stock into another pot and bring back to a boil.
- Stir in vegetables and simmer for 10-15 minutes.
- Stir in cream and bring to a boil. Remove from heat.
- Stir in langoustine meat and let stand for a few minutes.
- Season to taste with salt, pepper and Tabasco.
Nutrition Facts : Calories 432, Fat 29.1, SaturatedFat 13.6, Cholesterol 310.3, Sodium 1131.8, Carbohydrate 14.6, Fiber 3.4, Sugar 6.1, Protein 29.1
LANGOUSTINE BISQUE
This soup was made and served at my grocery store to promote Langoustine (a small lobster like creature). It was delicious, but I haven't made it myself yet. Good luck.
Provided by Kendra PeloJoaquin
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop up 1 c of Langoustine.
- Reserve the rest Melt butter in soup pot.
- Saute the minced shallots for a few minutes.
- Add the chopped Langoustine.
- Stir in the flour until smooth.
- Cook for a minute stirring constantly.
- Lower heat to simmer.
- Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
- Heat the soup on medium low, but do NOT bring to a boil.
- Add the rest of the ingredients.
- Stir in the langoustine and cook until heated through.
KJOTSUPA ICELANDIC LAMB SOUP RECIPE
Kjotsupa is soul food in Iceland. The dish, usually served steaming hot, is perfect for warming up during the long, cold winters. This Icelandic food can be served either as a starter or as a hearty main dish for your Icelandic meal.
Provided by Kevin Wagar
Categories Iceland
Time 1h20m
Number Of Ingredients 13
Steps:
- Set your large pot on the stove and set to medium heat.
- Once hot, add olive oil and allow to heat. Add garlic and saute for one-to-two minutes.
- Add lamb cubes and sear on all sides until browned.
- Once lamb chops are browned add chopped onion and fry for one minute or until onion is softened on the edges but not all-the-way through.
- Add water and brown rice. Increase heat to high and bring to a boil for five minutes.
- Reduce heat to medium and stir in thyme and oregano.
- Cover and continue cooking for 40 minutes.
- After 40 minutes add cauliflower, cabbage, carrots, rutabaga, and potatoes.
- Cover and cook for 20 minutes.
- Serve hot in a bowl.
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