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.
Shrimp 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?
The magic trick we've selected to accompany this is a self-working card trick. See Shrimp Soup Magic.
Servings:main course dishes
|||shrimp with shell|
|||salt and pepper to taste|
- Remove the shrimp from the shell, saving the shell for the next step.
- Chop the carrot, onion and celery and fry in a pot with oil and the shell.
- Add the dill, marjoram, rosemarie and paprika.
- Add the wheat flour and gradually add the water, stirring constantly.
- Bring to a boil for 15-20 minutes.
- Strain and return to a boil.
- Add the shrimp and continue to boil for 3 minutes.
- Add cream and white wine.
- 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.