Creamy Langoustine Soup (Humarsúpa)

Ingredients

* 2 lb. shell-on whole langoustines
* 8 tbsp. unsalted butter
* 2 tbsp. olive oil
* 2 carrots, minced
* 2 stalks celery, minced
* 1 large yellow onion, minced
* 2 tbsp. tomato paste
* 2 tsp. paprika
* Kosher salt and freshly ground black pepper, to taste
* 12 cups fish stock
* 2 cloves garlic, minced
* 1 tbsp. mild curry powder
* 1 1⁄2 cups heavy cream
* 1 cup dry white wine
* 2 tbsp. minced chives

Instructions

1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.

2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock, boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.

3. Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines, garnish with whipped cream and chives.