There are those dishes that bring just that little bit extra to the table. Langoustine soup with vannamei prawns is a perfect example: luxurious, velvety smooth, and yet surprisingly easy to make. With the high-quality products from Nicolas Vahé, you bring the pure flavors of the North straight into your own kitchen. Get inspired and discover how to serve this Scandinavian-inspired soup as a real showstopper.
Why choose langoustine soup with vannamei prawns?
Seldom is soup 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.
- Rich flavors thanks to fresh shellfish and crustaceans
- Scandi-chic look: minimalist yet impressive
- On the table in no time with the right basic ingredients
Ingredients: pure, honest, and refined
For this soup, you use only the best ingredients. You’ll taste the difference immediately. Scandinavian cuisine is all about simplicity, but always with top-quality products. To give the flavor profile extra depth, 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 paste
- French sea salt and freshly ground pepper
- Fresh herbs: dill, parsley, or chives
- Crème fraîche or cream (optional, for extra creaminess)
Step by step: how to make this Scandinavian langoustine soup
- Preparation: Roughly chop the vegetables, peel the langoustines and prawns. Save the shells for extra flavor.
- Build the base: Heat the garlic olive oil in a large pan. Briefly fry the prawn shells, add the vegetables, and gently cook until they shine.
- Deglaze: Add white wine and let the aromas develop.
- Add stock: Add fish stock, tomato paste, and the peeled langoustines. Bring to a gentle boil and let simmer for 30 minutes.
- Strain and purée: Remove the langoustines from 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 most beautiful tableware, the tastiest bread
Serve this soup in deep white plates and add lightly toasted bread (with a little garlic olive oil, of course). Sprinkle with finely chopped fresh herbs and you’ll serve a dish your guests will want to come back for.
Scandinavian dining
- Choose minimalist table linen and stylish accessories – Scandinavian simplicity is always the foundation
- Combine with natural materials, such as wooden serving boards and linen napkins
- Don’t forget: a good wine completes the experience
Do you love simple yet refined flavors? Then try our confit potatoes with rosemary oil – a delicious side dish full of Scandinavian elegance.
Nicolas Vahé: the taste of the North in your kitchen
What truly makes this soup special are the ingredients. The Nicolas Vahé collection offers a range of kitchen essentials, from unique olive oils to characterful sea salt. This way, you can easily make a culinary statement – Scandinavian style guaranteed.
Everything you need for your culinary evening?
Feeling inspired to try this soup? You’ll find everything you need – from flavor makers to Scandinavian tableware – 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 covered in the fridge for up to 2 days. Reheat thoroughly before serving. -
Can I freeze this soup?
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. This keeps the flavors in balance.
