I boiled the scraps and pieces for 20 minutes, separated the shells from the stock. I mixed 50 cl with the soup base, used a hand mixer to avoid lumps. Then I poured them into a smaller casserole, added more stock and white wine, in total 75 cl.
Then I tasted the soup. Salt, no sweetness or acidity. Added sugar until it had balanced the salt, and a little white wine vinegar to get the necessary acidity plus Tabasco Chipotle to get a little bite. Allowed the soup to boil for 5 minutes, stirring.
A seafood needed seafood, a piece of cod diced and 10 scallops divided into four went into the casserole with an additional 25 cl cream (20%). The soup was allowed to infuse for 3-4 minutes on very low heat.
Una Crema de Langusto Autentico? I do not know, but much, much better than the initial instructions by Knorr. I served the soup with small crostinis with aïoli, set afloat on the pretty pink soup.
Read what else I brought home from Gran Canaria
More culinary shopping bags
A Danish shopping bag - poultry
A German Shopping bag
Gourmet shopping at Alexanderplatz
More Knorr stories
Stress free chicken stew
Chicken Coriander Soup & Crispy Crunchy topping
Easy and good food after a busy day
Eat green food – or another colour