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Icelandic Shrimp Soup

 I have to thank my friend, Thrandur, for introducing me to Icelandic Shrimp Soup, a  delightful first course which is traditionally used by his family  for Christmas dinner in his nordic country.  I'm told it works great with lobster, too.

patterShrimp are divided into three basic categories: cold-water or northern; warm-water, tropical, or southern; and freshwater. The northern shrimp are generally smaller and do not need to be de-veined before eating.

Did you know that there are over 2,000 species of true shrimp?

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Ingredients

  • 2 1/4 lbs shrimp with shell- 1kg
  • 1 large carrot
  • 1 onion
  • 2 celery stalks
  • 3-4 Tbsp canola oil 45 - 60 ml
  • 1 Tbsp dill 15 ml
  • 1 Tbsp marjoram 15 ml
  • 1 Tbsp rosemarie 15 ml
  • 1-2 Tbsp paprika powder 15-30 ml
  • 4 Tbsp wheat flour 60 ml
  • 8 3/4 cups water 2 liters
  • 1 cup cream 2 1/2 deciliters
  • 1/2 cup white wine 1 deciliter
  • salt and pepper to taste
  • beef bullion

Preparation

  1. Remove the shrimp from the shell, saving the shell for the next step.
  2. Chop  the carrot, onion and celery and fry in a pot with oil and  the shell.
  3. Add the dill, marjoram, rosemarie and paprika.
  4. Add the wheat flour and gradually add the water, stirring constantly.
  5. Bring to a boil for 15-20 minutes.
  6. Strain and return to a boil.
  7. Add the shrimp and continue to boil for 3 minutes.
  8. Add cream and white wine.
  9. Spice to taste with salt, pepper and a little beef bullion for additional flavor if desired.

If desired, the first 6 steps can be done the day before and the ingredients refrigerated until a few minutes before the meal, reheating and adding the final ingredients to finish the preparation.

A great first course which goes well with white wine.

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