| 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
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