| 1 | Chop the onion and carrot finely. |
| 2 | Heat the butter in a pan and fry the vegetables for 5 minutes stirring continuously. |
| 3 | Add the hot meat broth. |
| 4 | Boil for 10 minutes. |
| 5 | add savory, tarragon and peas. |
| 6 | Bring to a boil and let cook for 8 minutes. |
| 7 | Strain the soup and put it back into the pan. |
| 8 | add shrimp. |
| 9 | Simmer 5 minutes on medium heat. |
| 10 | (be sure the soup is not boiling). |
| 11 | Add white wine and cream. |
| 12 | Take from the heat. |
| 13 | Season if necessary. |
| 14 | Add champagne and serve immediately. |
| 15 | notes: |
| 16 | * fine pea soup with shrimp and champagne -- this is a recipe out of a german low-calorie cookbook. |
| 17 | It is a simple recipe for a really delicate soup. |
| 18 | It can be served as a festive appetizer or as a gourmet snack. |
| 19 | * the fresh spices can be substituted by dried spices. |
| 20 | * if you use canned shrimp, never let them boil. |
| 21 | They would become tough and lose their delicate taste. |
| 22 | : difficulty: easy to moderate. |
| 23 | : time: 40 minutes. |
| 24 | : precision: approximate measurement ok. |
| 25 | : |
