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Langoustine Soup

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“I enjoyed this soup when I visited Iceland. Recipe source: Cool Dishes”

Ingredients Nutrition

  • 1 lb shrimp (original recipe called for langoustines, but shrimp in thier shells is a good substitute)
  • 2 tablespoons oil
  • 12 onion, chopped
  • 2 teaspoons curry powder
  • 4 13 cups water
  • 1 salmon head (or fish pieces to make fish stock)
  • salt
  • pepper
  • 2 carrots, cut into thin strips
  • 4 tomatoes, seeded and chopped
  • 1 bell pepper, seeded and cut into strips
  • 9 ounces cream
  • 1 dash Tabasco sauce


  1. Shell the langoustines and put the meat aside.
  2. Crack shells.
  3. In a large pot heat the oil and fry the shells over high heat for a few minutes.
  4. Stir in onion and curry powder and cook for a few more minutes.
  5. 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.
  6. Stir in vegetables and simmer for 10-15 minutes.
  7. Stir in cream and bring to a boil. Remove from heat.
  8. Stir in langoustine meat and let stand for a few minutes.
  9. Season to taste with salt, pepper and Tabasco.

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