Someone recently asked me what kind of soup I would be. Here’s my answer:
3 14oz cans coconut cream
12 oz frozen langostino tails
2 oz tomato paste
1 cup seafood stock
10-15 strands saffron
1Tbsp hot water
4 cloves garlic
2 Tbsp olive oil
1 1/2 tsp salt
1 tsp freshly cracked black pepper
1 Tbsp parsley to garnish
1. Thaw the langostino tails under cool running water. (Or thaw in advance in the fridge.)
2. Peel and mince the garlic. Sautée in olive oil in a large soup pot over medium heat, taking care not to burn the garlic. Add thawed langostino tails and stir.
3. Bloom the saffron in a small ramekin using the hot water. Add to pot and stir until fragrant.
4. Add the seafood broth, and continue stirring. Shake the coconut cream and add to the pot. Add salt and pepper.
5. Whisk to combine, and simmer for 30 mins. After simmering, emulsify the langostino tails using an immersion blender. Serve and top with fresh parsley.
⁃ Coconut cream and cream of coconut are NOT the same ingredient. Make sure you purchase the correct one, without added sugar.
⁃ The bisque can be blended in batches without an immersion blender, but be careful as heated soup can explode. Open the lid slowly, and away from faces and hands.
⁃ Real saffron is expensive, but a little goes a long way. If blooming your saffron turns the water orange, you have fake saffron.
⁃ For a thicker soup, you may add a roux before step 4.
⁃ I prefer a smooth finished soup, but leaving chunks of langostino is an option.