Lubeck Shrimp Soup - Lubecker Krabbensuppe

[Olga Drozd]

German -  Lubeck Shrimp Soup - Lubecker Krabbensuppe

The shrimp used in the original recipe are the Baltic variety and so tiny you get about 200 of them to the pound.  They're available here only in jars or tins and are too salty for this delicate soup.  For that reason, substitute the smallest American shrimp you can find and you will get good results.

2 Tablespoons unsalted butter or margarine
1 pound very small shrimp, shelled and deveined (reserve shells) - divided
1 large yellow onion, peeled and thinly sliced
1 small celery rib, thinly sliced
1 small carrot, peeled and thinly sliced
1 medium size garlic clove, peeled and minced
2 Tablespoons all purpose flour
3 1/2 cups rich fish stock, or 2 cups bottled clam juice mixed with 1 1/2 cups cold water
1/2 cup Riesling or other dry white wine
3 juniper berries
1/2 teaspoon dried leaf thyme, crumbled
1 Tablespoon finely snipped fresh dill, or 1 teaspoon dillweed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup half and half cream
2 Tablespoons finely ground blanched almonds
1 to 2 teaspoons freshly squeezed lemon juice

Melt the butter in a heavy medium size saucepan over moderate heat, and add 1/4 pound of the shrimp, the reserved shells, onion, celery, carrot, and garlic and saute 3 minutes, stirring occasionally.  Blend in the flour and cook and stir 2 minutes.  Add the stock, wine, juniper berries, thyme, dill, salt, and pepper and bring to a boil.  Adjust the heat so the liquid bubbles gently, then cover and simmer 25 minutes.  Put the soup through a fine sieve set over a second medium size saucepan, pressing the solids to extract as much liquid as possible; discard the solids.

Add the remaining shrimp to the saucepan along with the half and half and almonds and bring to a simmer over moderate heat, stirring often.  Adjust the heat so the soup bubbles gently and simmer, uncovered, for 5 minutes, just until the shrimp are pink, opaque, and firm.  Stir in 1 teaspoon of the lemon juice, taste, and add more, if needed.  Also taste the soup for salt and pepper and adjust as needed.  Ladle into soup bowls and serve. Makes 6 cups.