Cold Shrimp Stew

Name: Cold Shrimp Stew
Yield: 4
Ingredients: 24 medium shrimp, peeled and deveined; 200g of fresh or frozen peas; 100ml of white vinegar; 1 bottle of dry white wine; 1 clean carrot; 1 onion; 1 bouquet garni*; 10 grams of black pepper; 1 star anise; 8 egg yolks; 50ml of heavy cream; Salt

1
24 medium shrimp, peeled and deveined
2
200g of fresh or frozen peas
3
100ml of white vinegar
4
1 bottle of dry white wine
5
1 clean carrot
6
1 onion
7
1 bouquet garni*
8
10 grams of black pepper
9
1 star anise
10
8 egg yolks
11
50ml of heavy cream
12
Salt

Ingredients

1
24 medium shrimp, peeled and deveined
2
200g of fresh or frozen peas
3
100ml of white vinegar
4
1 bottle of dry white wine
5
1 clean carrot
6
1 onion
7
1 bouquet garni*
8
10 grams of black pepper
9
1 star anise
10
8 egg yolks
11
50ml of heavy cream
12
Salt

Directions

1
Bring 2 liters of water to a boil with the vinegar, wine, peppercorns, star anise, bouquet garni, onion, and carrot
2
Simmer for 25 minutes
3
Boil for another 8 minutes, then remove the shrimp from the stew and set aside
4
Let the stew cool slightly, then whisk together the egg yolks and a ladle of the hot broth
5
Cook over low heat, stirring constantly, until thickened
6
Strain the cream to eliminate any lumps, then stir it into the stew and season with salt
7
Chill the soup, then serve it chilled with the cooked peas and shrimp
8
*Bundle the herbs together, including a bay leaf, a sprig of thyme, and a sprig of parsley
9
Wrap them in an onion skin and tie at the base with twine.