* Exported from MasterCook *

CANTONESE SEAFOOD SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sole fillets
save bones and trimmings from fish
1 onion -- sliced
1/2 lg carrot -- chopped
1 chicken bouillon cube
8 button mushrooms -- halved
1 tbsp olive oil
10 shrimp -- prawns
1/2 cup dry white wine
2 tbsp lemon juice -- or juice of 1 lemon
salt
spinach leaves
bean sprouts

1. Place the bones and trimmings together with onion, carrot and chicken stock cube in 1200 ml (2 pints) water. Bring to boil and cook for 30 minutes. Strain and put aside.
2. Cut each fillet of sole in half by slicing lengthwise. Tie each fillet loosely into a knot and poach in stock until tender.
3. Cook the mushrooms in the oil until tender, add the prawns and stir for 2 minutes.
4. Add the dry white wine and lemon and take from the heat. Add the spinach and bring the stock again to boil. Add the rest of the ingredients
5. When ready to serve ladle the soup into bowl and top with bean sprouts.




Cuisine:
"Chinese"



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Per Serving (excluding unknown items): 267 Calories; 6g Fat (22.2% calories from fat); 37g Protein; 11g Carbohydrate; 3g Dietary Fiber; 101mg Cholesterol; 351mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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