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Measurements

Title: GREEN SHRIMP SOUP
Categories: Soups, Seafood, Usenet
Yield: 4 servings

1 md Onion
1 lg Carrot (about 5 oz)
1 1/2 t Butter
3 c Meat broth, hot
1 T Savory (fresh, chopped fine)
1 t Tarragon (fresh, chopped fine)
1 lb Peas (cooked in lightly salted water)
5 oz Shrimp (deveined, cooked and cut into small pieces)
1/2 c White wine, dry
2 T Cream
1 c Champagne (demi sec)

Chop the onion and carrot finely. Heat the butter in a pan and fry the vegetables for 5 minutes stirring continuously. Add the hot meat broth. Boil for 10 minutes. Add savory, tarragon and peas. Bring to a boil and let cook for 8 minutes. Strain the soup and put it back into the pan. Add shrimp. Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.) Add white wine and cream. Take from the heat. Season if necessary. Add champagne and serve immediately.
NOTES:
* Fine pea soup with shrimp and champagne -- This is a recipe out of a German low-calorie cookbook. It is a simple recipe for a really delicate soup. It can be served as a festive appetizer or as a gourmet snack.
* The fresh spices can be substituted by dried spices.
* If you use canned shrimp, never let them boil. They would become tough and lose their delicate taste.
Heinz Kindlimann
: Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland
: Copyright (C) 1986 USENET Community Trust


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