Green shrimp soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | large | Carrot (about 5 oz) |
| 1½ | teaspoon | Butter |
| 3 | cups | Meat broth, hot |
| 1 | tablespoon | Savory (fresh, chopped fine) |
| 1 | teaspoon | Tarragon (fresh, chopped fine) |
| 1 | pounds | Peas (cooked in lightly salted water) |
| 5 | ounces | Shrimp (deveined, cooked and cut into small pieces) |
| ½ | cup | White wine, dry |
| 2 | tablespoons | Cream |
| 1 | cup | Champagne (demi sec) |
Directions
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.
: Difficulty: easy to moderate.
: Time: 40 minutes.
: Precision: approximate measurement OK.
Heinz Kindlimann
: Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland
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