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