* Exported from MasterCook *

SPINACH PRAWN & SMOKED SALMON SOUP

Recipe By :The AUSSIE LC GOURMET
Serving Size : 6 Preparation Time :0:45
Categories : 5-10G Low Carb Aus. Womens Weekly
Regional Australian Regional Spanish
Soup Seafood Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 kg shrimp -- med 1 1/2 lb
1 cup water
1 cup dry white wine
2 tbsp olive oil
2 med onions -- chopped
6 cl garlic -- crushed
1 tsp flour
1/4 cup fish stock
1 bunch spinach -- roughly chopped
1/4 cup chopped fresh parsley
1/2 cup cream
200 g smoked salmon -- roughly chopped

Shell and devein prawns reserve shells. Roughly chop prawns and reserve. Combine prawn shells, water and wine in medium pan, simmer, uncovered, 20 minutes, strain prawn stock into bowl; discard shells. Heat oil in large pan add onions and garlic, cook, stirring, until onions are soft. Add flour, cook, stirring, until mixture is dry and grainy. Gradually add prawn stock, stirring until mixture boils and thickens slightly. Add fish stock and spinach, stir over heat, until spinach is wilted. Blend or process spinach mixture in batches, until smooth; combine with prawns and remaining ingredients in large pan, stir until heated through.


Cuisine:
"Spanish"












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Per Serving (excluding unknown items): 317 Calories; 13g Fat (42.4% calories from fat); 33g Protein; 8g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 474mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




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