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Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

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Green Shrimp Soup Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

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. 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 : Copyright (C) 1986 USENET Community Trust

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<h1>Green Shrimp Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 md Onion <P>1 lg Carrot (about 5 oz) <P>1 1/2 t Butter <P>3 c Meat broth, hot <P>1 T Savory (fresh, <P>-chopped fine) 1 t Tarragon (fresh, <P>-chopped fine) 1 lb Peas (cooked in <P>-lightly salted water) 5 oz Shrimp (deveined, <P>-cooked and cut into -small pieces) 1/2 c White wine, dry <P>2 T Cream <P>1 c Champagne (demi sec) <P>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 : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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