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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Elegant and bracing on a hot summer's day. Serve to 4 people as a luncheon first course.

• 5 cups chicken stock
• 4 teaspoons fresh tarragon (or 2 teaspoons dried tarragon)
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/4 cup cooked shrimp, coarsely chopped
• chopped fresh parsley
• fresh lemon juice
• 4 paper thin lemon slices
• lettuce leaves

Dissolve the gelatin in the cold water and reserve. Bring the stock to a boil in a medium saucepan. Reduce heat and simmer 5 minutes. Add the tarragon and dissolved gelatin, mixing well. Remove from heat and let cool--then cover and refrigerate for at least 4 hours.

When ready to serve, line bowls with the lettuce. Gently stir the soup, then ladle into the bowls. Sprinkle each with the shrimp, parsley, and lemon juice, and top each with a lemon slice.