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Cream of Shrimp Soup

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Recipe

 

Yield

10 servings

Prep

10 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 tablespoons butter
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1 medium onions
finely chopped
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1 medium potatoes
finely cubed
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2 pounds shrimp
peeled, deveined
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2 cups heavy whipping cream
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1 each bay leaves
crumbled
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1 tablespoon parsley leaves
chopped
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2 each carrots
finely chopped
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1 tablespoon worcestershire sauce
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1 cup white wine
dry
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½ tablespoon thyme
dried
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1 cup water
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1 dash red hot pepper sauce
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
45 ml butter
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1 medium onions
finely chopped
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1 medium potatoes
finely cubed
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907.2 g shrimp
peeled, deveined
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473 ml heavy whipping cream
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1 each bay leaves
crumbled
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15 ml parsley leaves
chopped
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2 each carrots
finely chopped
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15 ml worcestershire sauce
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237 ml white wine
dry
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7.5 ml thyme
dried
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237 ml water
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1 dash red hot pepper sauce
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1 x salt and black pepper
to taste
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Directions

In a large saucepan, melt the butter over medium heat.

Add carrots, onion, celery and potato and sauté until the onion is translucent 2 to 3 minutes.

Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp.

Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes.

In small batches, puiree in a food processor.

Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce.

Cut the remaining shrimp into small chunks and add to the soup.

Simmer gently until cooked through, 2 to 3 minutes.

Garnish with parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 30964% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 251mg 84%
Sodium 273mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 41g
Vitamin A 62% Vitamin C 9%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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