Green Shrimp Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
|
|
| 1 | large |
carrots
|
|
| 1 ½ | teaspoons |
butter
|
|
| 3 | cups |
beef stock
hot |
*
|
| 1 | tablespoon |
savory
fresh, finely chopped |
|
| 1 | teaspoon |
tarragon leaves
fresh, finely chopped |
|
| 1 | pound |
green peas
cooked in lightly salted water |
|
| 5 | ounces |
shrimp
deveined, cooked, cut into small pieces |
|
| ½ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
cream
|
|
| 1 | cup |
champagne
demi sec |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
|
|
| 1 | large |
carrots
|
|
| 7.5 | ml |
butter
|
|
| 7.1E+2 | ml |
beef stock
hot |
*
|
| 15 | ml |
savory
fresh, finely chopped |
|
| 5 | ml |
tarragon leaves
fresh, finely chopped |
|
| 453.6 | g |
green peas
cooked in lightly salted water |
|
| 144.5 | ml/g |
shrimp
deveined, cooked, cut into small pieces |
|
| 118 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
cream
|
|
| 237 | ml |
champagne
demi sec |
*
|
Directions
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.
