Shrimp adds a special touch to this soup. Use frozen shrimp if you can’t obtain fresh.
4-1/2 cups chicken stock
1/4 pound salt pork
2 carrots, peeled and sliced
2 onions, sliced
1 teaspoon chopped summer savory
2 cups fresh peas, or 1 package (10 ounces) frozen
1/2 cup cooked shrimp
12 cup white wine
Combine stock, salt pork, carrots, and onions in soup kettle. Boil 10 minutes. Discard salt pork. Add summer savory and peas. Simmer, partially covered, 10 minutes or until peas are tender. Press mixture through food mill and return to kettle. Add shrimp and wine and heat thoroughly.