Рецепт Shrimp And Lemongrass Soup
Порций: 4
Ингредиенты
- 2 c. shrimp, shells
- 1 tsp tomato paste
- 1 x onion, peeled, and, minced, finely
- 1/2 x fennel, bulb, halved, and, julienned
- 1 med sized carrot, peeled, and, sliced
- 1 x celery, stalk, cut, finely
- 1 x lemongrass, stalk, smashed
- 1 sm piece ginger, peeled, and, sliced
- 1 c. dry white wine
- 1 lt shrimp stock
- 1/2 x celery, root, for garnish, brunoise cut
- 1 x leek, white part only, cleaned, halved, and, julienned
- 8 x shrimp, peeled, de-veined, and, sauteed in butter
- 4 sprg sea asparagus
Инструкции
- Heat the oil and butter in a large saucepan over a high heat. Add in the shrimp shells and saute/fry till they turn red. Lower the heat to medium and add in the tomato paste, the onion, the fennel, the carrot, celery , lemongrass and ginger. Cook till the vegetables are soft. Deglaze the pan with the white wine and reduce the liquid for about 2 min.
- Add in sufficient shrimp stock to cover the shells. Season with salt and pepper and reduce the heat to low. Don't boil the soup. Simmer for about 1 1/2 hrs and after this time pass the soup through a fine sieve. Throw away and solids and keep the smooth soup.
- Serve with a brunoise of sauteed celery root, julienned leeks, sauteed shrimps and sea asparagus.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 264g | |
Recipe makes 4 servings | |
Calories 213 | |
Calories from Fat 21 | 10% |
Total Fat 2.39g | 3% |
Saturated Fat 0.45g | 2% |
Trans Fat 0.0g | |
Cholesterol 198mg | 66% |
Sodium 239mg | 10% |
Potassium 518mg | 15% |
Total Carbs 8.78g | 2% |
Dietary Fiber 1.7g | 6% |
Sugars 2.6g | 2% |
Protein 27.33g | 44% |