Dieppe-style cream soup


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Ingredients and proportions:

  • 450 g langoustine tails
  • 200 g of shrimps
  • 50 g of butter
  • 30 g of flour
  • 5 olive tomatoes
  • 2 onions
  • 2 stalks of celery
  • 2 liters of broth
  • 1 pinch of sugar
  • Thyme – bay leaf – cognac
  • salt and pepper

Difficulty: medium preparation: 1 hour – Cooking: 1 hour

Directions:

This delicious seafood soup will keep for about a month. Simply reheat it over very low heat before eating, adding a few spoonfuls of fresh cream and herbs.
Brown a chopped celery and onions in butter, add the shrimps and the well rinsed scampi tails, two spoonfuls of flour and the tomato pulp. Let it cook slowly, flavored with thyme and bay leaf, add a pinch of sugar, pour some broth and continue cooking for ½ hour. Remove from heat, remove the langoustine tails and shrimp; pass the cooking stock through a food mill, add the shrimp and langoustine flesh, pour into a saucepan, add cognac; finally pour the velouté into jars and sterilize 10 minutes.

Note:

Thyme is a shrub with small silvery green leaves and beautiful pink flowers. It grows preferably in dry places, and is cultivated as an aromatic, or to extract an essence that is obtained by distilling the flowering parts of the plant.
The numerous essences and oils obtained are used in the perfume industry or in the pharmaceutical industry, depending on their degree of purification.


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