This soup is a famous one in posh restaurants in Reykjavik. I bought a cookbook with classic and old style recipes and adjusted the it a bit to my taste.
I bought a lobster and some king prawns to have lots of meat in the broth. The base I made last week from the shells of the large prawns I used for the dish cooked in paper. So nothing is going to waste. The shells of the lobster will make a quick stock for the soup as well. The ingredients aren`t on the cheap side, but that is a soup to impress and worth every cent you´ll spent. It serves 2 as a main dish.
1 lobster fresh cooked or defrosted with shell
225 g king prawns defrosted
1 tbsp oil
5 tbsp butter
2 1/2 tbsp flour
1 1/2 tsp mild curry
1 clove of garlic
1 bit of leak
2 celery sticks
1 tbsp tomato paste
1 bay leaf
5 cups prawn stock - 1/2 fresh and 1/2 already made
salt and pepper
1 /2 cup dry white wine
1 cup creme fraiche
1 dash of brandy
lots of fresh bread
start with chopping the onion, one half into chunks one half into fine dices, chop the garlic.
1 celery stalk and half a carrot into rough chunks, the other half into brunoise.
chop the leak rough.
Get the lobster out of its shell and keep the shells for the stock later.
In a big pot in oil start with the veggies until they are soft, add the tomato paste and cook it a little. Add the shells and the premade stock ( about 2 - 3 cups) and add as much water to fill up to a liter.
Season with salt and pepper and add the bay leaf. Let it cook 15 minutes and pour it through a fine sieve and discard shells and veg. Clean the pot.
Melt the butter and saute the onion/garlic dices until soft, add the flour and the curry powder and make a paste. Add the wine and let that get a bit loose, add the stock and the other veggie half. Cook that for 12 minutes on low heat. Add the creme fraiche and the prawns and let them get pink, add the lobster and let it sit 2 more minutes not cooking it any longer.
Serve with a small shot of Brandy on the side and a good slice of bread. Just add some drops of Brandy to the soup, less is more!