- Brienne Boortz
- Smorbrod's Humarsúpa Creamy Seafood Soup
IngredientsFor chive crème fraîche:
1 c. sour cream
2 tbsp. fresh chives, minced
1 tsp. salt
1 tsp. fresh lemon juice
4 oz. unsalted butter
1 stalk celery, minced
1/4 large yellow onion, minced
1 clove garlic, minced
4 oz. flour
¼ cup dry white wine
3 c. chicken stock
3 c. shrimp stock
1 tbsp. mild curry powder
1 c. heavy cream
Salt and white pepper, to taste
12 oz. shrimp, deveined and poached
6 oz. crab meat
Chive crème fraîche, for garnish
Chives, minced, for garnish
Location Details Smørbrød
PreparationFor chive crème fraîche:
Combine all ingredients well. Cover and refrigerate overnight before using.
Heat butter in saucepan over medium-high. Cook vegetables until soft, 6 to 8 minutes. Add flour and cook until roux forms. Add white wine to deglaze. Add stock and stir in curry powder, then cook 5 minutes. Add cream, bring to a boil, then reduce heat to medium-high. Cook until slightly thickened, about 45 minutes, stirring often. Add salt and white pepper to taste.
To serve, divide shrimp and crab meat equally into bowls, add soup, and garnish with a dollop of chive crème fraîche and chives. Serves 6.
AftertasteAt Smørbrød and other Ascent Restaurant Group properties Pizzeria Rustica and TAPAteria, we use farmers’ produce as often as possible. This dish pairs great with Grüner Veltliner wines and dry Rieslings. This is a classic Icelandic dish, known as Humarsúpa, or langoustine soup. It’s enjoyed throughout the Scandinavian peninsula, too.
— Submitted by Smorbrod owner Jay Gust