Atkins Soup Recipes

Ingredients:

4 tbsp butter
1 small onion, chopped
4 cup bottled clam juice
1 cup fennel, chopped
4 tbsp ThickenThin not starch thickener
2 lb shrimp, divided
2 tsp fresh tarragon, chopped or 1 tsp dried
1/4 cup tomato paste
1 1/2 cup cream, mixed with
1 1/2 cup water
salt and pepper

Instructions:

This beautiful pale pink soup is an elegant way to start your holiday meal.
All but a few shrimp are pureed, so you can purchase less expensive small-
to medium-sized ones for this recipe.

1. Melt butter in a large sauce pot over medium heat. Cook onion and fennel
5 minutes, until softened. Stir in clam juice and bring to a boil. Reduce
heat and simmer 10 minutes; stir in thickener; whisk until smooth. Reserve
8 shrimp; mix the rest in the sauce pot and cook 1 minute until heated
through.

2. Puree soup in blender in batches; return to sauce pot. Whisk in
tarragon, tomato paste and cream mixture. Bring to a simmer; cook 3-4
minutes to blend flavors. Season to taste with salt and pepper. Transfer to
bowls; garnish with remaining shrimp.

Prep time: 15 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 6.5 grams

Net Carbs: 3.5 grams

Fiber: 3 grams

Protein: 28 grams

Fat: 24.5 grams

Calories: 359

Servings: 8