Dinner Thursday 11 January - Langoustine Soup with Orzo

Langoustine Soup with Fresh Herbs

1 tablespoon butter
1 couple of ribs of celery, chopped fine (about 60g)
1 carrot, chopped fine (about 100g)
1/2 small onion, chopped fine (about 35g)
a few chestnut mushrooms, chopped fine (about 40g)
7 raw langoustine
1 pint fish stock made from the langoustine shells
1 tablespoon flour
1 tablespoon tomato puree
50g dry weight orzo
small handful each fresh tarragon, chives and parsley
salt & pepper to taste

Extract the tail meat from the langoustine & reserve. Make stock from the langoustine shells as described here.

Melt the butter in a sauce pan and add the vegetables. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add the flour and cook for a moment or two, then add the langoustine stock and stir well to ensure no lumps of flour remain.

Add the tomato puree, the chopped langoustine tails and the orzo. Cook over low heat until the orzo is tender, about another 10 minutes.

Add the fresh herbs, correct the seasoning and serve.

Nutrition Data per serving
Calories (kcal) 368.2
Carbohydrate (g) 37.1
Protein (g) 23.7
Fat (g) 15.1
Fibre (g) 5.7