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Humarsúpa

Name: Humarsúpa
Total time: 40 min
Yield: Serves 4
Cuisine: Iceland
Ingredients: 300g (head-on, shell-on) Shrimp; 200ml Heavy Cream; 1/2 Onion; 1/2 Carrot; 1 clove Garlic; 1 tbsp Tomato paste; 50ml White wine; 20g Butter; 1 tsp Salt; A pinch Black Pepper; 800ml Water

Soup

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

A soup made from langoustine shells and finished with cream — a specialty of Iceland's south coast.

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📖 The Story Behind This Dish

Humarsúpa is a creamy Icelandic langoustine soup, and the south-coast harbor towns of Höfn and Stokkseyri are known for it. The shells are sautéed to make stock, which is finished rich with cream, tomato, and brandy. At home it can be made with large shrimp.

🌆 Where it's eaten: At a seaside restaurant on Iceland's south coast, a rich orange soup full of langoustine meat arrives with bread.

🥕 Ingredients (serves 4)

Shrimp 300g (head-on, shell-on)
Heavy Cream 200ml
Onion 1/2
Carrot 1/2
Garlic 1 clove
Tomato paste 1 tbsp
White wine 50ml
Butter 20g
Salt 1 tsp
Black Pepper A pinch
Water 800ml

👩‍🍳 Instructions

Remove the heads and shells from the shrimp and devein the meat.
Melt butter in a pot and sauté the shells and heads with sliced onion, carrot, and garlic.
Add the tomato paste and white wine, add water, simmer 30 minutes, and strain.
Add the cream to the stock, heat, and season with salt and pepper.
Add the shrimp meat, simmer 2 minutes, and serve.

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