SHRIMP AND FENNEL SOUP
Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:20:00
Calories: 359
Fat: 24 grams
Protein: 28 grams
Carbohydrates: 6 grams
Fiber: 3 grams
Net Carbs: 3 grams
4 tablespoons butter
1 small onion, chopped
4 cups bottled clam juice
1 cup chopped fennel
4 tablespoons ThickenThin Not/Starch Thickener
2 pounds shrimp, divided
2 teaspoons fresh tarragon, chopped or 1 teaspoon dried
tarragon
1/4 cup tomato paste
1 1/2 cups cream mixed with 1 1/2 cups water
salt and pepper
1. Melt butter in a large saucepot over medium heat. Cook
onion and fennel 5 minutes, until softened. Stir in clam
juice and bring to a boil. Reduce heat and simmer 10
minutes; stir in thickener; whisk until smooth. Reserve 8
shrimp; mix the rest in the saucepot and cook 1 minute
until heated through.
2. Puree soup in blender in batches; return to saucepot.
Whisk in tarragon, tomato paste and cream mixture.
Bring to a simmer; cook 3-4 minutes to blend flavors.
Season to taste with salt and pepper. Transfer to bowls;
garnish with remaining shrimp.
This beautiful pale pink soup is an elegant way to start your
holiday meal. All but a few shrimp are pureed, so you can
purchase less expensive small- to medium-sized ones for this
recipe.
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