Langostino Bisque

Ingredients

  • 1 C. Orca Bay Langostinos (leaves 1 C. to use for garnish)
  • 1 C. Yellow Onion, ¼” dice (about ½ ea., 3” dia.)
  • ½ C. Carrot, ¼” dice (about 1 ea.)
  • ½ C. Celery, ¼” dice (about 2 medium stalks)
  • 1-1/2 Tbsp. Garlic, minced (about 2 cloves)
  • 2 Tbsp. Butter
  • 3 Tbsp. Flour
  • 2, 8 oz. bottles, Clam Juice
  • 1-1/4 C. Vegetable Juice Cocktail
  • 1-1/2 C. Red Potatoes, 1/4” dice (about 2 ea.)
  • 2 Tbsp. Dry Sherry
  • 2 tsp. Fresh Tarragon, minced
  • ¼ tsp. Salt
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Cayenne Pepper
  • 1 C. Milk

50 minutes / Serves 6 as an appetizer, 4 for a main course / Intermediate / Print Recipe

Instructions

  • Melt the butter in a large sauce pan overmedium heat.
  • Add onion, half the  carrots (1/4 C.) and half the celery (1/4 C.)  Saute, stirring occasionally, until onions are translucent, 3 to 4 minutes.
  • Add garlic and flour and sauté, stirring constantly, for 1 minute, until garlic is aromatic and flour is well blended into vegetables.
  • Add clam juice, vegetable juice cocktail and 1 C. Orca Bay langostinos.
  • Return bisque to simmer, then simmer, stirring occasionally, for 20 minutes.
  • Puree soup in blender (preferred) or food processor, or use immersion blender; blend until smooth and lump-free.
  • Return soup to heat, add potatoes and remaining carrot and celery, and simmer 15 to 20 minutes until potatoes are tender.
  • Add remaining 1 C. of Orca Bay Langostinos, the sherry, seasonings and milk, stir to incorporate while returning bisque just to a simmer, and serve.

Recipe Credits

Recipe Submitted by Roger Fickenscher.

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