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.
* 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.
: Swiss Federal Institute of Technology, Electronics Dept.,
: Copyright (C) 1986 USENET Community Trust
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