Humarsúpa (Humarsúpa)
Overview
Humarsúpa is the Icelandic langoustine soup, often called lobster soup in English. The shells and heads of Icelandic langoustines, humar, are roasted with onion, carrot, celery and garlic, deglazed with brandy or white wine and simmered with tomato paste, fish stock, bay leaf and peppercorns to make a deep orange stock. The strained stock is reduced and enriched with cream, sometimes with a little curry powder or paprika for warmth. Just before serving, the raw langoustine tails are poached briefly in the hot soup or added pan-fried in garlic butter. It is rich, sweet and creamy, and is served with bread.
History
Langoustines are caught off the south and south-east coasts of Iceland, and the town of Höfn in Hornafjörður calls itself the langoustine capital, holding a langoustine festival every summer. Humarsúpa has become one of the best-known Icelandic restaurant dishes, and the fishing village of Stokkseyri and the harbour of Reykjavík are famous for their versions. For many visitors it is the dish they remember most from a trip to Iceland.
Main ingredients
Langoustines, cream, tomato paste, garlic, brandy, fish stock. The soup is built on langoustine and cream broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · More soups from Iceland
Recipe
Method
- 110 min
Roast the shells and heads in butter with the vegetables for 10 minutes.
- 2
Add the tomato paste, then the brandy, and let it bubble.
- 345 min
Add the stock, bay leaf and peppercorns and simmer for 45 minutes, then strain.
- 410 min
Reduce the stock by a third, add the cream and simmer for 10 minutes.
- 52 min
Poach the langoustine tails in the soup for 2 minutes, season and serve with parsley.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
