Shrimp And Fennel Soup

Shrimp And Fennel Soup
Shrimp And Fennel Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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 chopped fresh tarragon (or 1 tspn dried tarragon)

  • 1/4

    cup tomato paste

  • 1 1/2

    cups cream mixed with

  • 1 1/2

    cups water

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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. Puree soup in blender in batches; return to saucepot. Whisk in tarragon, tomato paste and cream mixture. Bring to a simmer; cook 3 to 4 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp. This recipe yields 8 servings. Carbohydrates: 6.5 grams Net Carbs: 3.5 grams Fiber: 3 grams Protein: 28 grams Fat: 24.5 grams Calories: 359

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