Shrimp and Fennel Soup
From Atkins Kitchen
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.
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.
Prep time: 15 minutes
Bake/Cook time: 20 minutes
Carbohydrates: 6.5 grams, Net Carbs: 3.5 grams
Fiber: 3 grams, Protein: 28 grams, Fat: 24.5 grams