Cuban Shrimp Soup

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            FOOD FUNNY
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Here's a good one from mystery contributor "DRSPAGHETI":

Dave took Mary out for a romantic dinner where conversation turned to
the subject of marriage. Dave had been saving for an engagement ring,
but he was in graduate school and in dire need of a new computer.
Mary was understanding, telling Dave they had the rest of their lives
to get engaged, so he should use his savings to buy a computer
instead.

During dessert, Dave suddenly reached into his pocket and pulled out
an engagement ring. Mary was stunned, but after she collected
herself, she looked up and prompted, "Well, don't you have something
to ask me?"

Dave then got down on bended knee. "Honey," he said, "will you buy me
a new computer?"

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            TODAY'S RECIPE
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This classic Cuban soup makes good use of the shrimp shells, so be
sure to buy your shrimps with the shell on and peel them at home. The
poached egg is a classic garnish, but I have made it an option in this
recipe.

Cuban Shrimp Soup

3 Tbs (45 ml) butter
1 lb (450 g) medium shrimp, peeled, shells reserved
1 medium onion, finely chopped
2 cups (500 ml) water
2-4 cloves garlic, finely chopped
3 large tomatoes, peeled, seeded, and chopped
1 bay (laurel) leaf
2 cloves
4-6 new potatoes, halved
4 cups (1 L) milk
2 ears sweet corn, cut into 2-inch (5 cm) slices
Salt and freshly ground pepper to taste
2 egg yolks, beaten
4-6 poached eggs (optional)

Heat 1 tablespoon (15 ml) of the butter in a skillet and saute the
shrimp shells until lightly browned and aromatic, about 15 minutes.
Transfer to a saucepan and add the water. Bring to a boil and simmer
uncovered until reduced by half. Strain, discard the shrimp shells,
and set the stock aside. Meanwhile, heat the remaining butter in a
large pot and saute the onion and garlic until tender but now brown,
about 5 minutes. Add the tomatoes, bay leaf, cloves. and reserved
shrimp stock and simmer covered for 15 minutes. Strain the stock,
discard the solids, and return the stock to the pot. Add the potatoes
and simmer covered until the potatoes are almost done, about 15
minutes. Add the milk, shrimp, corn, salt, and pepper and simmer
covered for 5 minutes. Stir a little of the hot liquid into the egg
yolks and stir the resulting mixture into the soup. Simmer, stirring
gently, until the soup thickens a little - do not boil. Serve
garnished with a poached egg if desired. Serves 4 to 6.
Received on Tue Mar 30 20:02:54 2004