Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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