Atkins Soup Recipes

Ingredients:

3 tbsp olive oil
1/2 cup celery, chopped
2 clove garlic, finely chopped
1/2 lb plum tomatoes, peeled, chopped, or
1 cup canned tomatoes, drained
1/4 cup fresh parsley, chopped
1 tbsp fresh rosemary, chopped or 1 tsp dried
1/2 tsp red pepper flakes
3/4 cup dry white wine
6 cup water
6 each frozen lobster tails, cut on underside w/scisso
1 lb fish fillets, firm, white

(SUCH AS COD, HALIBUT OR


SEA BASS;2' PIECES)

8 oz medium raw shrimp, deveined
sea salt or table salt
fresh parsley, chopped ; (garnish)
extra-virgin olive oil, (garnish)

Instructions:

You can use a variety of fish for this festive soup. If you prefer not to
use lobster, squid is a good substitute—just add at the last minute and
cook briefly.

1. Heat olive oil in large soup pot over medium-low heat. Add celery and
cook 5 minutes. Add garlic and cook 1 minute more.

2. Stir in tomatoes, parsely, rosemary and red pepper flakes. Cook 2
minutes. Add wine; cook until liquid evaporates. Add water and bring to a
boil. Reduce heat; simmer 20 minutes.

3. Add frozen lobster tails, cook 4 minutes; add fish and cook 3 more
minutes until fish is opaque in center. Add shrimp and cook 3 more minutes.
Season to taste with salt.

4. Ladle soup into bowls. Sprinkle with additional parsley and drizzle with
olive oil. Have a bowl handy for discarded lobster and shrimp; shells.

Prep time: 25 minutes

Bake/Cook time: 40 minutes

Carbohydrates: 4 grams

Net Carbs: 3.5 grams

Fiber: 0.5 grams

Protein: 50.5 grams

Fat: 12 grams

Calories: 353

Servings: 6