Ingredients

Steps

• Fry the shallot and garlic in butter until translucent.
• Stir in the tomato purée and cook for two minutes.
• Add carrot, langoustine shells, brandy, stock, and cream then cook for 4 minutes.
• Pulse the mixture in a blender for two minutes until smooth.
• Pass the liquid through a fine sieve into a clean pan.
• Season to taste with salt and pepper.
• Serve in bowls topped with croutons and spring onion.