Iced Shrimp Soup 1 pound cooked shrimp 3 cups water 3 tablespoons bread crumbs 1 tablespoon grated lemon rind 1 cup white wine 1 egg yolk 1/2 cup heavy cream 1 teaspoon fresh minced chives 2 teaspoons fresh minced parsley 1/2 cup cucumber salt and pepper Reserve 8 shrimp for garnishing; grind the remainder or pound in a mortar. Combine ground shrimps with water, wine, bread crumbs, lemon rind, and generous pinch of ground nutmeg in a saucepan. Bring to a boil, and cook for 7 minutes, stirring constantly. Strain through a fine sieve and return to low heat. Beat together the egg yolk and cream and add, stirring gently. Heat until shrimp soup thickens slightly but do not allow to boil. Finally, remove from fire; cool, add the chives, parsley and peeled diced cucumber. Chill overnight in the refrigerator, and serve with a garnish of the remaining shrimps, coarse-chopped, plus a large tablespoon of sour cream or yoghurt.