In a large saucepan, heat the butter and oil over medium-high heat. Stir in the onion, celery, and carrot and saute for 5 minutes, or until tender. Add the flour and cook, stirring constantly, until bubbly. Stir in the stock, tomatoes, wine, bay leaf, marjoram, and nutmeg and bring to a boil. Lower the heat and simmer, covered, for 15 minutes, then discard the bay leaf.
In a food processor or blender, pur?e the soup, in batches if necessary, for 45 seconds, or until smooth. Return the soup to the saucepan. Add the shrimp and cook, uncovered, over medium heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer, or just until the soup is heated through and the shrimp are firm and pink. Remove from the heat and season with the salt and lemon juice. Garnish with sprigs of marjoram.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1936g)|
|Recipe Makes: 6|
|Calories from Fat: 5214 (93%)|
|Amt Per Serving||% DV|
|Total Fat 579.4g||772 %|
|Saturated Fat 356g||1780 %|
|Monounsaturated Fat 169.1g|
|Polyunsanturated Fat 24.1g|
|Cholesterol 2389mg||735 %|
|Sodium 1342.7mg||46 %|
|Potassium 1744mg||46 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 49.5g|
|Protein 65.9g||94 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5587
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.