Green Shrimp Soup |
Course : Shrimp
Serves: 4 |
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Ingredients:
1 medium onion |
1 large carrot -- (about 5 oz) |
1 1/2 teaspoons butter |
3 cups meat broth -- hot |
1 tablespoon savory -- (fresh, chopped fine) |
1 teaspoon tarragon -- (fresh, chopped fine) |
1 pound peas -- (cooked in lightly salted water) |
5 ounces shrimp -- (deveined, cooked and cut into pieces) |
1/2 cup white wine -- dry |
2 tablespoons cream |
1 cup champagne -- (demi sec) |
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Preparation / 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.
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