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Keto Shrimp and Fennel Bisque Recipe


Atkins Keto Shrimp and Fennel Bisque
4.8g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:French
Cook Time:20 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.1g

Protein

24.3g

Fat

3.8g

Fiber

359.4cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2lbShrimp
  • 4tablespoonUnsalted Butter Stick
  • 1smallOnions
  • 1cup, slicedFennel Bulk
  • 32ozClam juice
  • 4TbspThick-It-Up
  • 1tsp, leavesTarragon
  • 0 1/4cupTomato Paste
  • 1 1/2cupHeavy Cream
  • 1 1/2cupTap Water

DIRECTIONS

  1. Cook shrimp in boiling water for 2-4 minutes until they curl and turn pink. Drain off water and plunge shrimp into an ice water bath until they cool. Drain off water, peel, reserve 8 shrimp and set aside the rest to put into the soup.
  2. Melt butter in a large saucepot over medium heat. Dice the white onion and fennel.  Cook onion and fennel 5 minutes, until softened. Stir in 4 cups (32 oz) clam juice and bring to a boil. Reduce heat and simmer 10 minutes; stir in 4 Tbsp thickener; whisk until smooth.
  3. Add the remaining shrimp to the saucepot and cook 1 minute until heated through. Puree soup in blender in batches; return to saucepot. Whisk in tarragon, tomato paste and cream mixed with water.
  4. 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

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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