Step 1

In a medium pot, melt 4 tbsp butter over medium heat. Add onions, celery and carrots. Sauté 5 - 6 minutes, until onions just begin to soften.

Step 2

Add garlic, tomato paste, thyme, salt and pepper to the pot. Sauté for another 5 minutes, stirring frequently.

Step 3

Sprinkle 4 tbsp flour into pot and stir to combine. Cook flour mixture 2 - 3 minutes.

Step 4

Add seafood stock, wine, sherry (if using), paprika and bay leaves. Cover and turn heat down to medium low.

Step 5

Simmer for 30 minutes, or until vegetables are completely soft. Remove bay leaves.

Step 6

Carefully ladle soup into blender and purée until smooth. Add cream to blender and purée for a few seconds to blend in the cream.

Step 7

Pour into bowls, top with langostinos and finely chopped chives. Serve immediately.