Chop the onion and carrot finely. Heat the butter in a pan and fry the vegetables for 5 minutes stirring continuously. Add the hot meat broth. Boil for 10 minutes.
Add savory, tarragon and peas. Bring to a boil and let cook for 8 minutes. Strain the soup and put it back into the pan.
Add shrimp. Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.) Add white wine and cream. Take from the heat. Season if necessary. Add champagne and serve immediately.
NOTES: Fine pea soup with shrimp and champagne -- This is a recipe out of a German low-calorie cookbook. It is a simple recipe for a really delicate soup. It can be served as a festive appetizer or as a gourmet snack.
* The fresh spices can be substituted by dried spices.
* If you use canned shrimp, never let them boil. They would become tough and lose their delicate taste.