There are dishes that add just that little extra to the table. Langoustine soup with vannamei prawns is one such example: luxurious, velvety smooth and yet surprisingly easy to make. With the high-quality products from Nicolas Vahé, you bring the pure flavours of the north straight into your own kitchen. Get inspired and discover how to serve this Scandinavian-inspired soup as a true eye-catcher.
Why choose langoustine soup with vannamei prawns?
Soup is rarely this chic. The secret? The delicate combination of langoustines and vannamei prawns, finished with products from the Nicolas Vahé collection. Perfect for a festive dinner or a Sunday lunch with friends.
- Full flavours thanks to fresh shellfish
- Scandi-chic look: minimalistic yet impressive
- On the table in no time with the right basic ingredients
Ingredients: pure, honest and refined
For this soup, you work with the best ingredients. You can taste that straight away. Scandinavian cuisine is all about simplicity, but with top-quality products. To add extra depth to the flavour profile, use olive oil with a twist.
- Langoustines, fresh or frozen
- Vannamei prawns, peeled
- Garlic olive oil from Nicolas Vahé
- White wine
- Fish stock
- Aromatic vegetables such as fennel, carrot and leek
- Tomato purée
- French sea salt and freshly ground pepper
- Fresh herbs: dill, parsley or chives
- Crème fraîche or cream (optional, for extra richness)
Step by step: how to make this Scandinavian langoustine soup
- Preparation: Chop the vegetables roughly, peel the langoustines and prawns. Keep the shells for extra flavour.
- Build the base: Heat the garlic olive oil in a large pan. Briefly fry the prawn shells, add the vegetables and cook gently until glossy.
- Deglaze: Pour in the white wine and let the aromas come alive.
- Add the stock: Add the fish stock, tomato purée and peeled langoustines. Bring gently to the boil and let it simmer for 30 minutes.
- Strain and blend: Scoop the langoustines out of the pan and purée the soup. Strain for an extra smooth texture.
- Final touch: Add cooked vannamei prawns and langoustine meat to the soup. Season with French sea salt and herbs. Finish with a spoonful of crème fraîche.
Serve like a Scandinavian chef
The finest tableware, the best bread
Present this soup in deep white bowls and serve it with lightly toasted bread (with a little garlic olive oil, of course). A handful of finely chopped fresh herbs on top and you can effortlessly serve a dish your guests will come back for.
Scandinavian dining
- Choose minimalist table linen and stylish accessories – Scandinavian simplicity remains the foundation
- Combine with natural materials, such as wooden serving boards and linen napkins
- Don’t forget: good wine completes the dish
Do you love simple yet refined flavours? Then try our confit potatoes with rosemary oil as well – a delicious side dish full of Scandinavian elegance.
Nicolas Vahé: the taste of the north in your kitchen
What really makes this soup special are the ingredients. The Nicolas Vahé collection offers a range of kitchen favourites, from exceptional olive oils to characterful sea salt. That way, you can easily create a culinary statement – Scandinavian style guaranteed.
Everything you need for your culinary evening?
Feeling inspired to try this soup? Everything you need – from flavour enhancers to Scandinavian tableware – can be found in our complete Nicolas Vahé collection. Get inspired and enjoy every moment in the kitchen.
Frequently asked questions about langoustine soup
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How long can you keep langoustine soup?
Let the soup cool quickly and store it, covered, in the refrigerator for up to 2 days. Reheat thoroughly before serving. -
Can I freeze this soup too?
Yes, without cream or crème fraîche, this soup can be frozen for up to 3 months. Let it thaw completely and reheat gently over low heat. -
Which wine pairs best with this soup?
Choose a fresh white wine, such as a sauvignon blanc or a dry riesling. That way, the flavours stay in balance.
