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Fresh Pea Soup with Shrimp

Nov/Dec 2015


Fresh Pea Soup with Shrimp
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Shrimp adds a special touch to this soup. Use frozen shrimp if you can’t obtain fresh.

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  • 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.
Updated Wednesday, September 5th, 2007

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