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Chilled Seafood Bisque
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This ivory-colored soup, garnished with plump, pink diced shrimp, is creamy, fragrant and elegant. The soup itself is made with only six ingredients.
1 tablespoon butter
1/3 cup finely chopped onion
3/4 cup heavy cream
1/2" sprig fresh thyme, plus more for garnish
1 large can (27 ounces) clam juice or 3 bottles (8 ounces each)
6 large cleaned, cooked shrimp, neatly diced
Melt butter in a 2-quart saucepan over medium-low heat. Add onion, cover and cook 3 to 4 minutes, until translucent. Meanwhile, bring cream and thyme to a boil in a separate small saucepan, reduce heat slightly and cook until reduced to 1/2 cup, about 5 to 7 minutes. Remove thyme and let cream cool.
Add clam juice to saucepan with onion and bring to a boil; reduce heat slightly and cook 5 minutes. Cool the mixture; stir in reduced cream. In a blender in two batches, starting on low and increasing to high, puree broth mixture until smooth. Chill in an airtight container until just cool or cold. Ladle soup into four bowls; garnish each with diced shrimp and a small sprig of thyme.
Servings: 4
Carbohydrates: 2.5 grams
Net Carbs: 2.5 grams
Fiber: 0 grams
Protein: 4 grams
Fat: 19.5 grams
Calories: 198
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