Shrimp Provencal Soup

Feel free to experiment with this soup. Try adding scallops, salmon & pollock to this Bouillabaisse and season with with onions, leek and saffron.

1 large onion, finely chopped
1/2 cup finely chopped celery
2 teaspoons butter
1 large garlic clove, minced
2 cans (14 1/2 ounces each) diced tomatoes, no added salt, with juice
2 cans (16 ounces each) tomato sauce
1/2 cup white wine
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 cans (6 ounces each) frozen small shrimp, thawed
1/2 cup minced parsley

Nutritional Information

202 calories; 21 g protein; 21 g carbohydrate; 3 g total fat; 1 g saturated fat; 134 mg cholesterol; 1315 mg sodium.
Recommended Wines
Shrimp Provencal Soup
Estate Chardonnay
Directions
Sauté the onion and celery in the butter in a large soup pot over medium heat until tender. Add the garlic and cook another 30 seconds. Stir in the tomatoes, tomato sauce, wine, pepper, and thyme. Simmer for 20 minutes.

Add the shrimp and parsley and heat through.
Additional Information
Preparation Time: Approximately 15 minutes ·  Recipe Source: www.mealtime.org ·  Serves: 8 ·  Cooking Time: Approximately 25 minutes · 
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