Shrimp Soup (Gambas) refined and elegant

1 Thinly slice the white parts of the onions (save the green for the final step), then thinly slice the ginger.

2 In a large pot, heat the oil, then add the white parts of the onions and ginger and sweat covered gently for 2 minutes.

3 Pour in 1.1 qt (1 liter) of mineral water, the stock cubes, salt (a little) and the pinch of pepper and bring to a boil, add the shrimp and cook them for 3 minutes if they are fresh and 4 if they are frozen.

4 Remove the shrimp then shell the tails and set them aside, then put the heads and shells back into the broth.

5 Bring to a good boil again, then pass everything through either a blender or a food mill (small holes). Pass through a fine sieve (strainer).

6 Reheat the strained soup, then add the soy sauce and sherry, and test the seasoning.

7 Distribute the shrimp tails into small bowls then pour the boiling soup and at the last moment add the finely chopped green parts of the spring onions.