Instructions: 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
Switzerland

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