Tomato soup with shrimp or langoustines

Langoustines, Water, Tomato, Onion, Dry white wine, Cream 20% fat content, Butter, Olive oil, Parsley, Bay leaf, Table salt, Black pepper

Cooking: 10 min. Slice: 10 min. Fry: 5 min. To boil: 30 min. Cooking: 5 min. To boil: 15 min. Blend with a blender: 5 min. Let it stand: 5 min. Heat on the stove: 5 min. Cooking: 5 min.

Clean the shrimp or langoustines (1 kg). Remove the intestines. Separate the tails and place them in the refrigerator. Dry the shells and heads.

Cut the onion (1 piece) into large pieces. Prepare the tomatoes (300 g): peel and chop them.

Heat olive oil (1 tbsp) in a pot. Add butter (50 g). Melt it. Add the shells and heads. Sauté for 3–5 minutes until fragrant.

Pour in water (800 ml). Add a bay leaf (1 piece), parsley (a few sprigs), onion, and salt (to taste). Pour in white wine (100 ml). Simmer gently for 30 minutes.

Strain the broth through a sieve. Squeeze the shells and vegetables well. Return the liquid to the pot.

Add the tomatoes. Cook for 10–15 minutes to reduce the soup slightly.

Blend the soup until smooth.

Add the shrimp tails. Remove from heat. Let sit for 4–5 minutes to cook in the hot broth.

Pour in cream (100 g). Stir. Heat without boiling and remove from heat.

Serve, seasoned with black pepper (to taste) and garnished with herbs.