1 md Onion 1 lb Peas (cooked in
1 lg Carrot (about 5 oz) -lightly salted water)
1 1/2 t Butter 5 oz Shrimp (deveined,
3 C Meat broth, hot -cooked and cut into
1 T Savory (fresh, -small pieces)
-chopped fine) 1/2 C White wine, dry
1 t Tarragon (fresh, 2 T Cream
-chopped fine) 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

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