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Vellutata Di Scampi Langoustine Soup Recipe

Recipe by Pedro M. A. Neves

Vellutata di scampi is a luxurious Italian seafood soup originating from coastal regions, featuring tender langoustines in a silky, cream-enriched broth infused with white wine and aromatic vegetables. This elegant dish showcases the delicate sweetness of the langoustines while maintaining the refined simplicity characteristic of Italian coastal cuisine.

Ingredients

• 800 g fresh langoustines (or Dublin Bay prawns), shells removed and reserved
• 250 ml dry white wine
• 500 ml fish stock
• 200 ml heavy cream
• 1 medium carrot, roughly chopped
• 1 small celery stalk, roughly chopped
• 1 medium onion, halved
• 3 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 bay leaf
• 1 sprig fresh thyme
• 6 whole black peppercorns
• Sea salt to taste
• Pinch of cayenne pepper
• Fresh parsley, finely chopped for garnish
• Toasted bread or crostini for serving

Instructions

1. Rinse the langoustine shells under cold water and set aside. Pat the langoustine tails dry and refrigerate until needed.

2. Heat olive oil and butter in a large heavy-bottomed pot over medium heat. Add the chopped carrot, celery, and onion halves. Sauté for 5 minutes until softened and lightly caramelized.

3. Add the reserved langoustine shells to the pot and stir continuously for 3–4 minutes. The shells will release their flavor and turn coral-pink in color.

4. Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to deglaze. Simmer for 3 minutes to reduce the wine by one-third.

5. Add the fish stock, bay leaf, thyme sprig, and peppercorns. Bring to a gentle boil, then reduce heat and simmer for 15 minutes. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

6. Return the strained broth to medium heat and stir in the minced garlic. Cut the langoustine tails into bite-sized pieces and add them to the pot. Simmer gently for 3–4 minutes until just cooked through and opaque.

7. Reduce heat to low and slowly pour in the heavy cream while stirring gently with a whisk. Do not allow the soup to boil. Season with sea salt and a pinch of cayenne pepper.

8. Ladle the soup into warm bowls, garnish with fresh parsley, and serve immediately with toasted crostini on the side.

Substitutions

• Replace langoustines with large jumbo shrimp or scallops for a similar delicate sweetness
• Substitute heavy cream with crème fraîche or Greek yogurt for a lighter, tangy version
• Use vegetable stock instead of fish stock for a vegetarian adaptation (though the dish loses authenticity)
• Replace white wine with dry vermouth if white wine is unavailable

Tips

• Do not rush the cream addition—add it slowly over low heat to prevent the soup from breaking or separating
• Toast your serving bowls in a warm oven before plating to help maintain the soup's temperature
• Reserve a few whole langoustine tails to garnish individual bowls for an elegant presentation
• The soup is best served immediately after preparation; do not reheat or refrigerate as the delicate texture of the langoustines will become tough

Vellutata di scampi represents the refined seafood traditions of Italy's Adriatic and Mediterranean coastal communities, where langoustines are prized for their tender meat and subtle flavor. This dish exemplifies the Italian philosophy of letting premium ingredients speak for themselves through simple, elegant preparation.

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