Shrimp and Lentil bisque
March 26, 2013
by Devenee
4 c chicken stock- (can use vegetable stock)
1/2 c green lentils
1/2 c diced celery
1/2 c diced onion
1/4 c diced carrots
2 cloves garlic minced
1/2 t red pepper flakes
1/8 t black pepper
Place all items in a stock pot, cook over low-medium heat until lentils are almost tender.
remove 1/4 of the soup and place in a food processor. Blend to make a thicker consistency. Add back to the soup to “thicken it up”. Add:
1/2 c light cream or half n half
1 pound of 71/90 cooked, peeled, tail off shrimp
Stir, enjoy. Serves 4
cals-130
fat-2.5 g
carbs- 1 g
protein-17 g
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March 26, 2013
by Devenee
