2 teaspoons olive oil
1 medium onion, thinly sliced
2 carrots, thinly sliced
2 tablespoons minced fresh ginger
3 cloves garlic, minced
2 cups water
1 baking potato (8 ounces), peeled and thinly sliced
1 teaspoon grated lemon zest
1 teaspoon tarragon
3/4 teaspoon salt
1 pound medium shrimp, shelled and deveined
1 can (14 1/2 ounces) stewed tomatoes
1. In a large saucepan, heat the oil over low heat. Add the onion, carrots, ginger, and garlic, and cook until the onion is tender, about 7 minutes.
2. Add the water, potato, lemon zest, tarragon, and salt to the sautéed vegetables and bring to a boil. Reduce to a simmer, cover, and cook until the potato is tender, about 5 minutes.
3. Meanwhile, cut the shrimp into small pieces and set aside.
4. Add the tomatoes to the pan and return to a boil. Add the shrimp and cook until just cooked through, about 2 minutes.
5. Remove from the heat and with an immersion blender, puree the soup in the pan until thick, but not quite smooth. Makes 4 servings
PER SERVING 234 calories, 4.5g total fat (0.7g saturated), 162mg cholesterol, 4g dietary fiber, 25g carbohydrate, 24g protein, 837mg sodium
Good source of: beta carotene, magnesium, niacin, omega-3 fatty acids, potassium, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin D, zinc
A bisque is a smooth, thick seafood soup, usually enriched with heavy cream. Here, potatoes help give a sense of richness without adding fat. If you don’t have an immersion blender, you could puree this in batches in a regular blender or food processor.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.