Ingredients
— The Base —
4 tablespoons unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
— The Liquids & Spices —
1/2 cup dry sherry (or dry white wine)
4 cups seafood stock (or chicken broth if unavailable)
1 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
— The Finish —
1 cup heavy cream
12 oz (340g) cooked langostino tails, thawed
Fresh chives, chopped (for garnish)
Instructions
1. **Sauté Aromatics:** Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Sauté for 8–10 minutes until the vegetables are very soft and the onions are translucent.
2. **Build Flavor:** Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.
3. **Thicken:** Sprinkle the flour over the vegetables and stir well to coat. Cook for another 1–2 minutes to cook off the raw flour taste.
4. **Deglaze:** Pour in the dry sherry (or white wine). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
5. **Simmer:** Slowly pour in the seafood stock while stirring. Add the paprika, thyme, bay leaf, cayenne, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until the vegetables are completely tender.
6. **Blend:** Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot until it is completely smooth and velvety. Alternatively, transfer to a standard blender in batches (be careful with hot liquids!).
7. **Finish:** Stir in the heavy cream and the thawed langostino tails. Simmer gently on low heat for 5 minutes just to warm the langostinos through. **Do not boil** once the cream is added, or it may curdle.
8. **Serve:** Ladle into bowls and garnish with fresh chopped chives and crusty bread for dipping.
Notes
What are Langostinos? They are smaller than lobsters but have a very similar sweet flavor and firm texture. You can usually find them frozen (precooked) at stores like Costco or Trader Joe’s.
Substitutions: If you can’t find langostino tails, this recipe works perfectly with chopped lobster meat, shrimp, or even crawfish tails.
The Sherry: Dry sherry adds a distinct, nutty sweetness that gives bisque its signature flavor. If you don’t consume alcohol, you can substitute with extra stock and a splash of vinegar or lemon juice, though the flavor profile will change slightly.
Texture: For an ultra-smooth, restaurant-style texture, you can pass the soup through a fine-mesh sieve after blending, though this is optional.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: French / American