Serving
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Shrimp Soup
France   -   Soupe aux Écrevisses

Serves
Effort:
Sched:
DoAhead:  
5 soup  
***
1-1/4 hr  
Yes
An elegant soup, but with plenty of flavor. There's a lot of ingredients but it's quite easy to make. If the toast in the bowl seems too "peasanty" for your occasion, the soup is still fine without it.




10
8
12
1
2
2
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2
1
1
1
1
2
3
2/3
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1
1
1
2
2
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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)
  1. Shell the SHRIMP but do not discard shells. De-vein shrimp (see Note-1) and cut them into 3/8 inch pieces.
  2. 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.
  3. Peel ONIONS and chop coarse. Crush GARLIC and chop small. Dice CARROT about 3/8 inch. Mix all with Leeks.
  4. Chop PARSLEY
  5. Toast BREAD for Garnish (as many slices as you will have bowls).
Run   -   (50 min)
  1. Melt Butter in a heavy bottomed soup pot. Stir in Leek mix and fry stirring until lightly browned.
  2. Stir in All Soup items and the Shrimp Shells. Bring to a boil and simmer for 30 minutes or so.
  3. 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.
  4. 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.
  5. Carefully heat the soup, but not to a boil or it may curdle.
  6. Stir in Madeira and 2 T Butter. Taste for salt and adjust if needed.
  7. 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.
NOTES:
  1. Shrimp:   Weight is head off but shell on, as shell is part of the recipe. For details and method for de-veining see our Shrimp Page.
  2. Clam Juice:   This is available in bottles in most supermarkets.
  3. Lemon Juice: I suspect the lemon juice with the cream is to fake up Crème Fraîsh, which you can use instead - or Creama Salvadoreña which is similar.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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