1931 Cuban Cookery by Blanche Z de Baralt

17

SHRIMP SOUP.

1 lb . large shrimps 6 potatoes size of an egg 1 ear of fresh corn cut m small sections 4 large tomatoes or half a can salt, pepper, bay leaf. 2 cloves 2 tablespoons butter 1 kernel garlic 1 onion 2 egg yolks 1 qt. milk 1 pinch bicarbonate soda Boil shrimps, remove from water and peel them. Keep water m which they have been boiled. fry chopped onion and garlic in in butter; add minced tomatoes, salt, pepper, ·cloves and bay leaf and 1 cup water; cook 15 minutes. Strain and place in kettle with water in which shrimps have been boiled. Put in potatoes and corn and let cook. Add pinch of bicar– bonate. When tender, add milk and shrimps. Thicken broth with two beaten yolks, previously mixed with a little of the warm liquid to avoid curdling. A potato, a disc of corn and several shrimps should be served with each

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