Shrimp And Fennel Soup

By á-174942

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

Details

Servings 8

Preparation

Step 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.

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