Grüne Krabbensuppe

Name: Grüne Krabbensuppe (Pea soup with shrimps)
Yield: Serves Four
Cuisine: Germany
Ingredients: fresh or frozen peas, 450 g (1 lb); cooked shrimps, 200 g (7 oz); white wine, 150 ml (¼ pint); chicken or other stock, ¾–1 litre (1¾–2¼ pints); chicken or other stock, ¾–1 litre (1¾–2¼ pints); a piece of fat smoked bacon rind; carrots, 2, sliced; onions, 2, sliced; summer savory, 1 tbs; tarragon, 1 tsp; fresh or frozen peas, 450 g (1 lb)

Pea soup with shrimps

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Ingredients

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

Europe
Germany
Soup
Gluten-free

Method

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