Citizens, Team Iceland continues its unparalleled UEFA EURO winning streak by defeating England in today’s soccer semi-final! This caused unparalleled dejection throughout Britannia as a second Brexit was thrust upon the unbelieving English spectators while elation erupted amongst the proud people of Iceland!
In celebration of the heroic Icelanders, today I give you my recipe for the delicious Icelandic humarsúpa!
Similar to an American lobster bisque, the broth for this fantastic Icelandic soup is reinforced with langoustine shells and reduced before being bolstered with cream and a delightful surprise of curry powder.
As noted on peterjanhaas.com:
…They had a very tasty lobster soup (Humarsúpa), which is made from Norway lobster (Nephrops norvegicus) also known as langoustine. This is the only type of lobster found in the waters around Iceland. The soup had all the flavour extracted from the lobsters but had barely any flesh in it.
This is understandable since the stock has been in decline since 2005. Fishermen were unable to catch the full quota in 2017. Jónas Páll Jónasson, ichthyologist at the Marine and Freshwater Research Institute: “There is no question whether lobster fishing will be banned in the near future, “it’s only a question of when it will happen.”
Crusteceans are sensitive to changing ocean conditions and rising CO2 levels in the atmosphere, so there might also be a link to climate change but these animals also reproduce slowly in cold waters so despite the quota, overfishing is a factor.
Humarsúpa is basically a bisque and if you Google for recipes you will find so many variations it is hard to pick a recipe. Modern versions contain curry powder, cream, white wine and cognac.
My version of Humarsúpa uses both dill and chive flowers in place of chive as a garnish, and a mix of leek and onion plus some additional shrimp or lobster stock to really bolster the flavor!
Battle on – The GeneralissimoPrint
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