French Tarragon Soup
|Chicken stock||5 Cup (80 tbs)|
|Chopped fresh tarragon/2 teaspoons dried, crumbled||4 Teaspoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Cooked shrimp||1⁄4 Pound, coarsely chopped|
|Chopped fresh parsley||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
Bring chicken stock to boil in saucepan.
Reduce heat and simmer 5 minutes.
Dissolve gelatin in water and add to hot stock, mixing well.
Remove from heat and let cool.
Cover and chill.
Stir soup gently and ladle into individual bowls.
Sprinkle each serving with shrimp, parsley and lemonjuice and top with a lemon slice.
Serving size: Complete recipe
Calories 668 Calories from Fat 155
% Daily Value*
Total Fat 17 g26.6%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 257.2 mg85.7%
Sodium 2023.5 mg84.3%
Total Carbohydrates 58 g19.2%
Dietary Fiber 3.3 g13.3%
Sugars 19.4 g
Protein 72 g144.3%
Vitamin A 48.1% Vitamin C 104.9%
Calcium 35.7% Iron 76.5%
*Based on a 2000 Calorie diet