Seafood cream soup with olive oil
A wonderful and original idea for the holidays!
Ingredients:
- 200 g shrimp
- 200 g langoustines
- 200 g Norway lobster
- 2 leeks (sliced)
- 3 red tomatoes
- 1 carrot (peeled and sliced)
- 2 potatoes (peeled and cut into small cubes)
- 100 ml cooking cream
- extra virgin olive oil Cosecha Propia Selección by Noblesa del Sur,
- salt
- pepper
Directions:
Clean the shrimp and langoustines by peeling them and separating the heads and shells (without throwing them away). Heat about 4 tbsp of olive oil in a pan. Add the shellfish tails and sauté them until they change color. Take them out and set aside. In the same fat, heat the heads and shells over low heat for about 5 minutes. Add the tomatoes to them and sauté for about 10 minutes. Pour 750 ml of water over the resulting mixture, add salt and black pepper, and leave to simmer for about 20 minutes. Meanwhile, in a casserole dish, sauté a little olive oil with the previously chopped leeks, carrots and potatoes.
Once the 20 minutes are up and the mixture is ready, strain the ingredients well and add the strained juices to the casserole. Add the seafood tails, setting a few aside for garnish, together with the oil they released on the plate. Cook for about 20 minutes and puree, adding the cream and continuing to stir until a creamy mixture is obtained. Serve with a few seafood tails, a sprig of parsley and a few drops of olive oil.
