2 Tbls. butter
1 small onion, chopped
2 cups bottled clam juice
2 Tbls. ThickenThin Not/Starch Thickener
1 lb. cooked shrimp, divided
1/2 tsp. dried tarragon
2 Tbls. tomato paste
3/4 cup cream mixed with 3/4 cup water
salt and pepper
Melt butter in a medium soup pot over medium heat. Cook onion 5 minutes, until softened.
Stir in clam juice and bring to a boil. Reduce heat and simmer 10 minutes. Stir in thickener; whisk until smooth.
Separate 8 shrimp; mix the rest in the pot and cook 1 minute, until heated through.
Puree soup in a blender in batches; return to pot. Whisk in tarragon, tomato paste and cream mixture. Bring to a simmer; cook 3 - 4 minutes for flavors to blend.
Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp.
Atkins Diet Recipe: Total carbs per serving - 3.5 "digestible" grams; protein 28 grams; fat - 24.5 grams; calories - 359