The key to this recipe is to puree the langoustine’s shell to produce a thin, potent stock, drawing out the crustacean’s core flavour to delight the palate.
Preparation: This soup is ready to eat. Simply heat on a low to medium setting, without boiling. Serve piping hot, on its own or accompanied by croutons, cream, grated cheese and/or rouille. This soup has been traditionally prepared using natural ingredients.