Shrimp and Corn Soup Bisque

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 35 minutes

食材

1 tablespoon extra-virgin olive oil

1/4 cup chopped onion

3/4 teaspoon minced garlic

1/4 cup dry white wine

1/2 teaspoon celery salt

1/4 teaspoon ground paprika

1/2 tablespoon tomato paste

8 fluid ounces clam juice

1/2 cup heavy cream

½ cup water

2 tablespoons butter

½ cup corn kernels (fresh or frozen)

1/2- pound uncooked medium shrimp (peeled and deveined (fresh or frozen)

Fresh parsley leaves (for garnish, optional)

步驟

In a medium saucepan, heat the olive oil over medium-high. Sauté the onion and garlic, and cook for about 5 minutes.

Slowly add the wine, then stir in the celery salt and paprika.

Stir in the tomato paste and clam juice. Simmer for about 10 minutes.

Puree the mixture in a blender or use a stick blender in the pot until smooth.

Return the mixture to the pot, if needed, and then add the heavy cream, ½ cup of water, butter, and corn kernels. Add more salt to taste if needed.

Cut the shrimp into bite-size pieces and add them to the soup. Continue to simmer for 5 to 10 minutes more, or until the shrimp turns pink. Top with parsley, if desired, and serve.

營養

• 卡路里: 593 kcal
• 總脂肪: 41 g
• 飽和脂肪: 22 g
• 不飽和脂肪: 17 g
• 反式脂肪: 0.5 g
• 膽固醇: 280 mg
• 鈉: 1288 mg
• 總碳水化合物: 27 g
• 膳食纖維: 2 g
• 總糖: 9 g
• 蛋白質: 27 g