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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