---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Seafood, Usenet
       Yield: 4 servings
       1 md Onion
       1 lg Carrot (about 5 oz)
   1 1/2 t  Butter
       3 c  Meat broth, hot
       1 T  Savory (fresh,
            -chopped fine)
       1 t  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 T  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.
   *  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,
   : UUCP:  kindlima@ethz   X400:  kindlimann@ife.ethz.CHUNET
   : BITNET:  kindlimann@czheth5a
   : Copyright (C) 1986 USENET Community Trust