| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | German | Soups, Seafood, Usenet | 4 | Servings |
INGREDIENTS
| 1 | md | Onion |
| 1 | lg | Carrot (about 5 oz) |
| 1 1/2 | ts | Butter |
| 3 | c | Meat broth, hot |
| 1 | tb | Savory (fresh, chopped fine) |
| 1 | ts | 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 | tb | Cream |
| 1 | c | Champagne (demi sec) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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