10
8
12
1
2
2
------
2
1
1
1
1
2
3
2/3
------
1
1
1
2
2
------
a/r
1
|
oz
oz
oz
cl
oz
T
---
T
c
c
T
c
t
---
c
t
T
T
---
cl
|
Shrimp in shell (1)
Leek
Onions
Garlic
Carrots
Butter
-- Soup
Parsley, flat leaf
Bay Leaf
Thyme sprig
Wine, white
Clam Juice (2)
Cognac
Water
Salt
-- Finish
Egg Yolk
Whipping Cream
Lemon Juice (3)
Madeira
Butter
-- Garnish
French Bread
Garlic
|
Prep - (20 min)
- Shell the SHRIMP but do not discard shells. De-vein
shrimp (see Note-1) and cut them into 3/8
inch pieces.
- Trim LEEKS to just the white and yellow part. Split in half
down to just above the root, spread leaves and rinse well, then slice
fairly thin.
- Peel ONIONS and chop coarse. Crush GARLIC and chop
small. Dice CARROT about 3/8 inch. Mix all with Leeks.
- Chop PARSLEY
- Toast BREAD for Garnish (as many slices as you will have
bowls).
Run - (50 min)
- Melt Butter in a heavy bottomed soup pot. Stir in Leek mix
and fry stirring until lightly browned.
- Stir in All Soup items and the Shrimp Shells. Bring
to a boil and simmer for 30 minutes or so.
- Strain the soup. Discard all solids. Wash the pan and return the soup
liquid to it. When ready to finish bring back to a boil and stir in the
Shrimp. Bring to a boil and simmer for about 3 minutes.
- Combine Egg Yolk, Cream and Lemon Juice and whisk
well with a fork. Stir in a little of the soup to warm the mixture, then
stir it all back into the pot.
- Carefully heat the soup, but not to a boil or it may curdle.
- Stir in Madeira and 2 T Butter. Taste for salt and
adjust if needed.
- To serve: cut the clove of GARLIC and rub it on each piece of
toast. Place a slice of toast in the bottom of each soup bowl, then
spoon the soup over it. Serve.
|
