Shrimp and Dill Soup
1 quart court bouillon
3 tablespoons unsalted butter
1/4 cup sifted sprouted barley flour
1/4 cup cream
1/4 cup milk
squeeze of lemon juice
glug of dry white wine
sea salt
To serve:
1 lb shrimp, cooked
1/4 cup cream
Dill
Place court bouillon in a small saucepan and heat to boiling, then turn heat down to low and place a lid on the saucepan.
In a soup or stock pot, melt the butter over medium heat, then whisk in the flour and cook, whisking, for a couple of minutes. Gradually whisk in the hot court bouillon and bring to a boil. Boil three minutes then turn heat down to a simmer.
Whisk in cream, milk, lemon juice and wine. Stir to combine. Simmer a couple more minutes. At this point, you can store any extra soup in a covered container in the fridge.
To serve, place 1/4 lb shrimp in the bottom of each bowl (four total). Pour the soup over the shrimp then drizzle each bowl with 1 tablespoon cream and snip some fresh dill over the top.
Serves 4
Adapted from "Shrimp Soup with Dill" recipe in Best of German Cooking by Edda Meyer-Berkhout.
