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Recipe for "shrimp-soup"

NAME

     SHRIMP-SOUP - 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.

INGREDIENTS (serves 4)

     1         medium onion
     1         large carrot (150 g)
     20 g      butter
     3/4 l        hot meat broth
     15 ml     savory (fresh, chopped fine)
     5 ml      tarragon (fresh, chopped fine)
     500 g     peas (cooked in light salted water)
     150 g     shrimp  (deveined,  cooked,  and  cut  into  small
               pieces)
     1/8 l     dry white wine
     30 ml     cream
     250 ml    champagne (demi sec)

PROCEDURE

          (1)  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.
          (2)  Add savory, tarragon and peas.  Bring  to  a  boil
               and let cook for 8 minutes.
          (3)  Strain the soup and put it back into the pan.
          (4)  Add shrimp.  Simmer 5 minutes on medium heat.  (Be
               sure the soup is not boiling.)
          (5)  Add white wine and cream. Take from the heat. Sea-
               son if necessary.
          (6)  Add champagne and serve immediately.

NOTES

     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.

RATING

     Difficulty: easy to moderate.  Time: 40 minutes.  Precision:
     approximate measurement OK.

CONTRIBUTOR

     Heinz Kindlimann
     Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland
     UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET
     BITNET: kindlimann@czheth5a