Shrimp Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 125g/4 oz frozen shrimps | 125g/4 oz Morecambe Bay or other potted shrimps | 1 litre/2 pints fish stock |
| 60g/2 oz flour | 1/4 litre/1/2-pint single cream | 1 crushed clove garlic |
| juice of half a lemon | 2 egg yolks | 1/2 tsp ground mace |
| salt and freshly ground white pepper | ||
| 1 | Melt the butter in a heavy-bottomed pan. Stir in the flour. Add the fish stock and cook for 15 minutes. |
| 2 | Add the mace, cream (reserving a little to mix with the egg yolks), garlic and seasonings. The soup should be pale, pale pink. |
| 3 | Mince the defrosted shrimps and add to the soup. Season again with a little lemon juice. |
| 4 | Just before serving, re-heat, whisk in the egg-yolk and reserved cream mixture and add the potted shrimps as garnish. |