Saffron Shrimp Soup With Tubettini

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Unsalted butter
1 teaspoon	5ml	Dried tarragon
1 teaspoon	5ml	Carrot - diced (small)
1 teaspoon	5ml	Onion - diced (small)
1/4 cup	59ml	Dry white wine
1 teaspoon	5ml	Saffron threads
4 cups	948ml	Chicken broth
2 cups	474ml	Fish stock or clam juice
4		Fresh plum tomatoes - seeded, and
		Cut into fine dice
1/2 cup	118ml	Tubettini
1 lb	454g / 16oz	Shrimp (weighed before peeling) - peeled, deveined,
		And chopped
1 cup	237ml	Frozen petite peas - thawed
		Salt - to taste
		Cayenne pepper - to taste
2 tablespoons	30ml	Snipped chives

Recipe Instructions

Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a tablespoonful of white wine, cover and cook.

When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer.

Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer.

Season to taste with salt and pepper and garnish with chives or scallions.

This recipe yields 4 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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