1 hr 30 min.
- 26 ounces Langoustine
- 2 tablespoons olive oil
- 1 onion (peeled and finely chopped)
- 1 large carrot (finely chopped)
- 1 stick Celery (finely chopped)
- 1 tomato (chopped)
- 1 tablespoon tomato puree
- 5 Star anise
- 1 bay leaf
- ⅜ cup Brandy
- 4 cups water
- ⅔ cup double cream
- 1 Granny Smith Apple (cored and julienned)
Blanch the langoustines in batches in boiling water for 30 seconds, then refresh immediately in iced water. When cooked, leave to cool. Remove the meat from the shells. Put the meat in a bowl and set the shells aside.
Heat the oil in a large deep pan and sweat the vegetables without colouring for 5-10 minutes, until softened.
Add the tomato puree, 1 star anise, the bay leaf and the langoustine shells. Using a rolling pin, lightly crush the shells in the pot to break them up. This will extract maximum flavour. Add the brandy and bring to the boil. Reduce the liquid by half.
Add enough water to cover and bring to the boil. Reduce the heat and simmer very gently for about an hour.
Once cooked, liquidise the soup in batches. To ensure a very smooth soup, pour the soup in batches through a fine mesh sieve into a large pan, pressing down with a wooden spoon. Reheat the soup, adding salt and pepper to taste, then stir in the double cream. Remove from the heat and add the reserved langoustine meat before serving. Garnish each bowl with a little apple and a star anise.