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.


(serves 4)


  1. 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.
  2. Add savory, tarragon and peas. Bring to a boil and let cook for 8 minutes.
  3. Strain the soup and put it back into the pan.
  4. Add shrimp. Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.)
  5. Add white wine and cream. Take from the heat. Season if necessary.
  6. Add champagne and serve immediately.


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 
Recipe last modified: 6 Jun 86

Original header

Path: decwrl!recipes
From: kindlimann@ife.ethz (Heinz Kindlimann)
Subject: RECIPE: Green shrimp soup
Message-ID: <4240@decwrl.DEC.COM>
Date: 18 Jul 86 03:39:49 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Swiss Federal Institute of Technology, Zurich
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