• First, reserve 1 1/2 ounces of Langostino meat and place the reserve in the refrigerator.
  8 oz Langostino meat
• Second, heat up the avocado oil.
  2 tsp avocado oil
• Once the oil is hot add the onions, garlic, carrots, and celery.
  1/2 cup chopped onions, 2 minced garlic cloves, 1/4 cup chopped carrots, 1/2 cup roughly chopped celery
• Next, add the salt, white pepper, fresh parsley, and fresh dill.
  3/4 tsp salt, 1/4 tsp white pepper, 1/4 cup fresh parsley, 3 + 2 sprigs + tsp fresh dill sprigs and chopped dill
• Cook until vegetables are tender.
• Add Langostino meat, chicken broth, and two cups of water.
  2 cups chicken broth
• Add the remaining spices tarragon, thyme, dill weed or fresh dill, tomato paste, sun-dried and tomato paste allow it to simmer for 30 minutes to an hour.
  1 tsp tarragon, 1/2 tsp thyme, 1 pinch cayenne, 2 tbsp tomato paste, 1 tbsp sun-dried tomato paste, 1/2 cup white wine or water
• Remove from heat and allow it to cool slightly.
• Add 1 1/2 cup cream and 2 cups water to a blender.
  4 cups of water, 1 1/2 cups heavy cream
• Pour soup on top of the heavy cream and water.
• Finally, place a lid on and process until smooth.
• Pour the soup into the soup pot and add the remaining Langostino meat from the fridge.
• Add Marsala wine to the soup and bring to a simmer.
  1 tbsp masala wine
• Combine the tapioca flour and the water to make a slurry.
  3 tbsp tapioca flour or arrowroot flour, 5 tbsp water
• Make sure all the flour has been incorporated into the water.
• Lastly, pour the slurry into the soup and stir until nice a thick.
• Serve

Serving Suggestion

• It can be served with sour cream, fresh dill sprig or fresh parsley sprig, and/or a slice of lemon.