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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.


Comments: Send us comments about this recipe steve@pulpkitchen.com