Recipe - Green Shrimp Soup

1 md Onion
1 lg Carrot (about 5 oz)
1 One half teaspoon Butter
3 cup Meat broth, hot
1 tablespoon Savory (fresh,
chopped fine)
1 teaspoon Tarragon (fresh,
chopped fine)
1 pound Peas (cooked in
lightly salted water)
5 ounce Shrimp (deveined,
cooked and cut into
small pieces)
One half cup White wine, dry
2 tablespoon Cream
1 cup 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 lowcalorie 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini