Langostino Bisque Recipe

Ingredients

• 2 tablespoons butter
• 1 medium sweet onion, coarsely chopped
• 1 cup chicken bone broth
• 1 cup clam juice
• cup coarsely chopped fresh mushrooms
• cup coarsely chopped celery with leaves
• cup coarsely chopped carrots
• cup coarsely chopped red bell pepper
• teaspoon ground Aleppo pepper, or more to taste
• teaspoon salt, or more to taste
• teaspoon freshly ground black pepper
• 1 (12 ounce) package frozen pre-cooked langostinos (such as Trader Joe's), thawed, divided
• 1 cup heavy whipping cream
• cup Marsala wine
• 1 cup croutons

Directions

Step 1: In a soup pot, melt the butter over medium heat. Add the chopped onion and saut for about 3 to 5 minutes, until translucent.

Step 2: Add the chicken bone broth, clam juice, mushrooms, celery, carrots, bell pepper, teaspoon Aleppo pepper, teaspoon salt, and black pepper to the pot. Stir to combine.

Step 3: Stir in one-third of the langostino tails and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 20 minutes.

Step 4: Remove the pot from the heat and use an immersion blender to puree the soup until smooth.

Step 5: Stir in the heavy cream, Marsala wine, and the remaining langostino tails. Return the pot to the stove over low heat and allow the soup to heat through for about 5 minutes, ensuring the flavors meld together. Do not let it boil.

Step 6: Taste the soup and adjust the seasoning with more salt and Aleppo pepper, if needed.

Step 7: Ladle the soup into bowls and garnish with croutons. Serve immediately and enjoy!

Cook's Notes

I use Trader Joe's langostino tails for this recipe. If you prefer, you can substitute lobster for a more luxurious flavor, though langostinos provide a similar taste at about half the price unless, of course, you're in Maine!

Aleppo pepper can be found online, or you can substitute it with teaspoon crushed red pepper or 1 teaspoon cayenne pepper if you like a bit more heat.

Nutrition Facts