* Exported from MasterCook *

CRAB AND PRAWN SOUP

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g fish stock -- (1/2 lb)
1/2 kg shrimp, cooked -- prawns (1 lb)
2 bay leaves
2 cl garlic -- crushed
salt and pepper
1/2 cup water
1 cup crabmeat -- or tinned
1/4 cup butter
1/2 cup chopped celery -- and leaves
1 cup water
1 cup cream -- mix with water
1 tbsp flour
1/4 tsp nutmeg
1/2 tsp marjoram
1/2 tsp thyme
2 tbsp chili sauce
1 tbsp splenda
1 dash molasses
1 cup cream
2 egg yolks
1/4 cup Madeira -- or sherry

1. Put the fish stiock, bay leaves, cloves, salt and pepper in the water and cook slowly for 30 minutes.
2. Peel the prawns and and put through the blender with a little of the stock.
3. Flake the crabmeat and add it to the broth.
4. Saute the onion and celery in the butter for 3 to 4 minutes add the milk
and simmer for 5 minutes. Mash through a sieve or blend and mix in the
flour, add the other seasonings and combine with the broth.
5. Thin withhot water/cream if necessary.
6. Just before serving boil up the soup, scald the cream and pour it over the
beaten egg yolks and combine the mixture slowly. Check the seasoning add the wine and serve.

Cuisine:
"Pacific Rim"



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Per Serving (excluding unknown items): 424 Calories; 32g Fat (69.5% calories from fat); 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 344mg Cholesterol; 419mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 6 Fat; 0 Other Carbohydrates.

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 0 0 0 0 0 0 0 0

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