Grüne Krabbensuppe

Pea soup with shrimps

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About


  • chicken or other stock, ¾–1 litre (1¾–2¼ pints)
  • a piece of fat


Boil the bacon rind, carrots and onions in the stock for 15 minutes, then remove the bacon rind and put in the savory, tarragon and peas. Bring back to the boil and continue cooking until the peas are really tender. Then strain it all through a sieve, rubbing the peas through, so that you finish up with a fairly thick pea-green soup. Add the shrimps and wine, put the soup back on the flame, jus