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Green Shrimp Soup

1 md Onion
1 lg Carrot (about 5 oz)
1 1/2 ts Butter
3 c Meat broth, hot
1 tb Savory (fresh, chopped fine)
1 ts 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 tb 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.

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