Green Shrimp Soup

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.
:
Difficulty: easy to moderate.
: Time: 40 minutes.
: Precision:
approximate measurement OK.
Heinz Kindlimann : Swiss Federal
Institute of Technology, Electronics Dept., Zurich, Switzerland :
UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET : BITNET:
kindlimann@czheth5a : Copyright (C) 1986 USENET Community Trust