Shrimp Soup
A simple shrimp soup that's simply
divine.
1 cup raw shrimp, peeled and deveined
pinch saffron
2 egg yolks
1 cup dry champagne
1 cup cream
1 cube fish bouillon
Combine 1/2 cup of the raw shrimp with
the
remaining ingredients in a food processor
and puree.
Transfer to sauce pot and heat gently
over
medium-low heat until heat thoroughly.
Meanwhile, saute remaining shrimp in
another pan.
Ladle soup into two bowls. Garnish
with shrimp and chives.
steve@pulpkitchen.com