Recipe of the Week
Green Shrimp Soup
Courtesy of
Larry Elderson


1 medium Onion, chopped fine
1 large Carrot, chopped fine
1-1/2 teaspoons Butter
3 cups beef broth, hot
1 Tablespoon fresh Savory, chopped fine
1 teaspoon Tarragon, chopped fine
1 pound Peas, cooked
5 ounces deveined Shrimp, cooked and cut into small pieces
1/2 ccup dry white Wine
2 Tablespoons Cream
1 cup Champagne
Salt and pepper, to taste


Heat the butter in a pot and fry the onion and carrot for 5 minutes stirring continuously.

Add the broth and bring to a boil for 10 minutes. Add the savory, tarragon and peas. Bring back to a boil and let cook for 8 minutes.

Strain the soup and return it to the pan. Add the shrimp and simmer 5 minutes on medium heat. Make sure the soup does not boil or the shrimp will get tough.

Add the white wine and cream. Stire briefly and remove from the heat. Add salt and pepper if necessary.

Add the champagne and serve immediately.

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