Recipe - Saffron Shrimp Soup With Tubettini (Mf)

1 tablespoon Olive oil
1 tablespoon Unsalted butter
1 teaspoon Dried tarragon
1 small Carrot, minced
1 small Onion, minced
One fourth cup Dry white wine
1 teaspoon Saffron threads
4 cup Chicken broth
2 cup Fish stock or clam juice
4 Fresh plum tomatoes, seeded,
cut into fine dice
One half cup Tubettini
1 pound Peeled shrimp, chopped and
deveined, weighed before
peeling
1 cup Thawed frozen petite peas
Salt and cayenne pepper, to
taste
2 tablespoon Chives, snipped

Heat olive oil and butter in saucepan. Add tarragon, carrot and onion,
cover and simmer over very low heat for 5 minutes or until tender. If
vegetables are too dry, add a tablespoonful of white wine, cover and cook.

When vegetables are tender, remove the cover, add remaining wine, and
saffron and evaporate until almost all of the wine is gone. Add the broth,
fish stock and minced tomatoes and bring to a simmer.

Add the pasta and cook uncovered for 5 minutes or until just tender. Add
the shrimp and peas and bring back to a simmer.

Season to taste with salt and pepper and garnish with chives or scallions.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net

Recipe by: Pasta PASTA MONDAY TO FRIDAY SHOW #PS6554

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.