Atkins Soup Recipes

Ingredients:

2 tbsp butter, divided
1/2 lb medium-size scallops
3/4 tsp salt, divided
1/8 tsp cayenne pepper, optional
1 small onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 tbsp tomato paste
1 bottle (08 oz) clam juice, plus
1/2 cup water
1 cup heavy cream, divided
1/2 cup fresh cilantro, chopped
1 tsp lemon rind, grated

Instructions:

A deliciously different fresh seafood soup whose flavor is enhanced by a
swirl of cilantro cream.

1. Melt 1 tablespoon of the butter in a medium saucepan over medium-high
heat. Add the scallops, and sprinkle with 1/2 teaspoon salt. Cook scallops
2 to 3 minutes, until lightly golden. Remove from saucepan.

2. Melt remaining tablespoon of butter. Add onion, carrot and celery; cook
until softened, about 3 minutes. Add tomato paste; cook 1 minute. Add clam
juice, water and cayenne, if using. Bring to a boil. Reduce to a simmer.
Cook 3 minutes to heat through.

3. Add 1/2 cup heavy cream and half the scallops to the saucepan. Cook 2
minutes. Puree soup in batches in a blender. Return to saucepan.

4. Puree cilantro, lemon rind, remaining 1/2 cup cream and 1/4 teaspoon
salt in blender until smooth and creamy.

5. Divide soup among 4 bowls. Top each with a quarter of the cilantro cream
and a quarter of the remaining scallops

Servings: 4

Prep time: 10 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 6 grams

Net Carbs: 5 grams

Fiber: 1 grams

Protein: 7.5 grams

Fat: 30.5 grams

Calories: 326

Servings: 1