GREEN SHRIMP SOUP

      Title: GREEN SHRIMP SOUP
  Categories: Soups, Seafood
       Yield: 4 Servings
  
       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)
  
   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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