Recipe(tried): Shrimp Soup

Shrimp Soup

125g/4 oz frozen shrimps
125g/4 oz Morecambe Bay or other potted shrimps 1 litre/2 pints fish stock
60g/2 oz flour
1/4 litre/1/2-pint single cream
1 crushed clove garlic
juice of half a lemon
2 egg yolks
1/2 tsp ground mace
salt and freshly ground white pepper

1. Melt the butter in a heavy-bottomed pan. Stir in the flour. Add the fish stock and cook for 15 minutes.

2. Add the mace, cream (reserving a little to mix with the egg yolks), garlic and seasonings. The soup should be pale, pale pink.

3. Mince the defrosted shrimps and add to the soup. Season again with a little lemon juice.

4. Just before serving, re-heat, whisk in the egg-yolk and reserved cream mixture and add the potted shrimps as garnish.