Oursinade

Ingredients

Fresh sea urchins

12, cleaned

Olive oil

2 tablespoons

Garlic

3 cloves, minced

White wine

1 cup

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Begin by carefully cleaning the sea urchins. Cut around the mouth of the sea urchin and gently remove the insides. Rinse under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to let it brown.
3. Add the cleaned sea urchins to the pot along with the white wine. Cover the pot and let it simmer for about 10 minutes, allowing the flavors to meld.
4. Using a slotted spoon, carefully remove the sea urchins from the pot and set them aside. Stir in the heavy cream and bring the mixture to a gentle simmer.
5. Season the soup with salt and black pepper to taste. Adjust the seasoning as needed, keeping in mind the natural brininess of the sea urchins.
6. Ladle the creamy soup into warm bowls, and garnish with the reserved sea urchins and a sprinkle of fresh parsley.
7. Serve immediately, enjoying the delicate flavors of the sea.