Souvenir of Zurich

DEAR SOS: Last May I spent 10 wonderful days in Zurich, Switzerland, where I discovered shrimp scampi cream soup at the Hotel Ambassador. It was better than any other cream soup or bisque I’ve ever had. I would dearly love the recipe.

JANIS WALLACE

Huntington Beach

DEAR JANIS: The restaurant at Hotel Ambassador Zurich is known for its fish specialties, as well as its fondues. You can usually get the fish bones and scraps from a good seafood store. Rice flour can be found at health food stores or Asian markets.

Shrimp Scampi Cream Soup

Active Work Time: 45 minutes * Total Preparation Time: 1 hour

4 cups or more fish bones and scraps

4 cups vegetable stock

1 1/2 pounds medium shrimp

1/2 cup oil

1 onion, minced

1 large carrot, minced

2 stalks celery, minced

1 large tomato, peeled, seeded and chopped

1 tablespoon tomato paste or puree

2 1/2 tablespoons Cognac

2 cups whipping cream

1/4 cup rice flour

Water

Salt, pepper

2 egg yolks

* Combine fish bones and vegetable stock in large saucepan. Bring to a boil. Add shrimp and cook until shrimp turn red, about 2 minutes. Remove shrimp from liquid and set aside. Strain and reserve liquid.

* Peel shrimp and reserve shells. Dice peeled shrimp and set aside.

* Heat oil in skillet over medium heat and add shrimp shells, onion, carrot and celery. Cook until onion is translucent, about 5 minutes.

* Add tomato and stir in tomato paste. Bring again to simmer. Add Cognac and ignite (being careful to keep hands, face and clothing away from flames). Let flames die down. Add reserved liquid and simmer 10 minutes.

* Strain soup into clean saucepan. Add 1 1/2 cups whipping cream and bring to a boil. Reduce heat and simmer 10 minutes.

* Whisk rice flour with a small amount of water to make a loose paste and stir into soup. Add reserved diced shrimp and salt and pepper to taste.

* Just before serving, bring soup to a boil. Remove from heat. Blend egg yolks with remaining 1/2 cup whipping cream. Whisk a small amount of soup into egg yolk mixture, then return to remaining soup. Do not reheat or the eggs will curdle.

6 servings. Each serving: 659 calories; 392 mg sodium; 296 mg cholesterol; 52 grams fat; 27 grams carbohydrates; 22 grams protein; 3.39 grams fiber.

Good Old Sweet Rolls

DEAR SOS: I attended L.A. School District schools (South Gate High) from 1957 to 1959. The cafeteria served the best cinnamon rolls I’ve ever eaten. I’m told the Los Angeles Times has the recipe. If you do, please reprint it. Take me back to the good old days.

MARIE KIEFER

Downey

DEAR MARIE: Gladly. We’ve printed this recipe so many times for so many former students of L.A. Unified eager to be “taken back to the good old days” that we now keep the recipe on a short leash. You can make the cake crumbs by grinding day-old purchased pound cake in the food processor.

City Schools Sweet Rolls

Active Work Time: 30 minues * Total Preparation Time: 45 minutes plus 45 minutes standing

FILLING

1 cup plain cake crumbs

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

* Combine cake crumbs, brown sugar and cinnamon in a small bowl and mix well. Set aside.

POWDERED SUGAR GLAZE

2 cups powdered sugar

1/4 cup hot water

1 teaspoon vanilla extract

* Mix powdered sugar with hot water until smooth. Stir in vanilla.

ROLLS

4 (0.6-ounce) cakes yeast

2 cups lukewarm milk

1/2 cup sugar

2 teaspoons salt

1/2 cup shortening

1 egg

1 cup cake flour

5 cups bread flour

3/4 to 1 1/2 teaspoons ground nutmeg

1/4 cup (1/2 stick) butter or margarine, melted

* Dissolve yeast cakes in lukewarm milk.

* Combine sugar, salt, shortening and egg in mixing bowl and mix at low speed 1 minute. Add milk mixture and mix 1 minute. Add cake and bread flours and nutmeg and mix only enough for flour to be incorporated, not more than 5 minutes.

* Roll out to 18-by-12-inch rectangle on floured surface. Brush with butter and sprinkle with cake crumb filling. Starting from 18-inch side, roll up jellyroll fashion. Slice into 1-inch slices. Place on greased baking sheets, cut side down, and pat out fairly flat. Cover and let rise until doubled.

* Bake at 400 degrees until golden, about 15 minutes. When partially cooled, brush with powdered sugar glaze.

18 rolls. Each roll: 401 calories; 318 mg sodium; 27 mg cholesterol; 11 grams fat; 69 grams carbohydrates; 7 grams protein; 1.16 grams fiber.

Bowl, napkin and spoons from crate and barrel stores.