Directions:
- In a large saucepan, melt the butter over medium heat. Add onion and celery; saute until the onion is translucent 2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small batches, puree in a food processor. Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.51 Kcal (2933 kJ) | ||
| Calories from fat | 443.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.3g | 76% | |
|---|---|---|---|
| Cholesterol | 157.74mg | 53% | |
| Sodium | 1793.72mg | 75% | |
| Potassium | 293.9mg | 6% | |
| Total Carbs | 47.73g | 16% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 13.4g | 27% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 100.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 218.66 Kcal (915 kJ) | ||
| Calories from fat | 138.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.39g | 76% | |
|---|---|---|---|
| Cholesterol | 49.24mg | 53% | |
| Sodium | 559.91mg | 75% | |
| Potassium | 91.74mg | 6% | |
| Total Carbs | 14.9g | 16% | |
| Sugars | 0.58g | 7% | |
| Dietary Fiber | 0.75g | 10% | |
| Protein | 4.18g | 27% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.6mg | 11% | |
| Calcium | 31.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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