1/2 lb. fresh shrimp
3 pt. water
Salt and pepper
3 celery stalks, chopped fine
1 green pepper, chopped fine
Chopped parsley
2 onions, chopped fine
1 bay leaf
Pinch of allspice
1 tbsp. rice
2 c. milk

Boil shrimp in water 7 minutes. Strain and keep liquor. Shell shrimp. Return them to the strained liquor and season. Simmer vegetables and spices separately in 1 cup water 5 minutes. Add rice. Boil 15 minutes, adding milk 2 minutes before removing from heat. Sprinkle a little chopped parsley in each bowl.

Instead of rice, may be thickened with grated Parmesan or any aged hard cheese. Chupe is delicate but very tasty, and to make it richer a lightly poached egg is dropped into each bowl to be stirred in by the soup eater himself.