Shrimp Soup Recipe
Ingredients
| Onion | 1 Small, chopped | |
| Carrot | 1 Small, sliced | |
| Thyme | 1⁄4 Teaspoon | |
| Bay leaf | 1 | |
| Chopped parsley | 1 Tablespoon | |
| Chopped celery | 2 Tablespoon | |
| Butter | 3 Tablespoon | |
| Shrimp | 1 1⁄4 Pound | |
| Chicken broth | 4 1⁄2 Cup (72 tbs) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Raw rice/4 slices white bread without crusts | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1303 Calories from Fat 416
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 25.2 g125.9%
Trans Fat 0 g
Cholesterol 958.5 mg319.5%
Sodium 4402 mg183.4%
Total Carbohydrates 78 g26%
Dietary Fiber 4.9 g19.6%
Sugars 13.1 g
Protein 126 g252%
Vitamin A 240.4% Vitamin C 77.9%
Calcium 40.1% Iron 89.4%
*Based on a 2000 Calorie diet
Directions
2. Shell and devein the shrimp. Cook, covered, in one cup of the broth and the wine five minutes. Strain. Reserve eight shrimp for garnishing; grind the remainder.
3. Combine the remaining broth with the sauteed vegetables and bring to a boil. Add rice or bread. Cook until rice is tender or bread has blended well with the broth. Strain, rubbing everything possible through the sieve; or remove bay leaf and puree in a blender.
4. Add the ground shrimp to the strained soup. Reheat and season to taste with salt and pepper. Add the remaining butter and the shrimp garnish.
Chef
