3 quarters of a liter of fish broth, 100 g shrimp, 50 g butter, lemon, 1 dl of white wine, a few leaves of lettuce, 15 grams of flour, tomato paste, 100 g tomatoes, 75 gr cream, salt.
Sauté shrimp in butter after they are cleaned and peeled. Pour the broth, white wine and lemon juice, and put to boil.
Dilute the tomato paste in a little 'warm water, pour in the soup and add salt.
Cut the lettuce into strips and add to soup.
Peel tomatoes, cut into thin slices, mix the cream, turn off the heat, pour the tomatoes into the soup and serve immediately.