Shrimp Bisque - Krabben bisque - German

[Olga Drozd]

Shrimp Bisque - Krabben bisque - German

2 (10 1/2 oz.) cans cream of shrimp soup
1 soup can milk
1/2 pound shrimp, shelled and cleaned
1/4 teaspoon fennel seed, crushed
1/4 teaspoon dill weed
1 cup heavy cream

Combine soup and milk in saucepan; stir until well blended.  Add shrimp, fennel and dill.  Cook over medium heat, stirring constantly, until heated. Slowly stir in cream; heat.  Serve immediately. 4 servings.

World's Best Recipes

[Olga Drozd]

SHRIMP BISQUE - KRABBENSUPPE

1 pound small shrimp in the shell
2 quarts (8 cups) water
1 to 2 teaspoons salt
1 teaspoon caraway seeds
1/2 teaspoon powdered fennel
2 Tablespoons chopped onion

2 Tablespoons butter
1/2 cup flour
3 or 4 egg yolks
1 Tablespoon Madeira or brandy
1 Tablespoon minced fresh dill

Cook the shrimp in salted water with caraway seeds, fennel and onion just until shells turn pink.  Cool in the water.  Take out shrimp, saving water, then remove shells; discard.  Chop the shrimp, saute in butter 2 minutes; stir in flour, cook 1 minute.  Slowly stir in the shrimp stock, pouring into the pan through a fine strainer.  Bring to a boil, lower heat, simmer until smooth.  Add some of hot broth to egg yolks, then combine the two.  Stir in Madeira or brandy.  Serve topped with minced dill.  Makes 8 servings.

The Art of German Cooking