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Ingredientes
- 2 quart. clam juice
- 1/2 pound carrots, diced
- 2 c. potatoes, diced
- 1 med. onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 pound white fish, cut in chunks
- 1 teaspoon warm pepper sauce
- 1 teaspoon garlic pwdr
- 1 tbsp. lemon juice
- 1 quart. cream
Direcciones
- Combine clam juice, vegetables, fish, warm pepper sauce, garlic and lemon juice. Bring to boil; simmer 20-30 min. In separate saucepan, heat cream to nearly boiling, slowly add in to soup, stirring constantly.
- To make roux: Combine grease and flour; cook slowly 1 minute, stirring constantly. Add in to boiling soup; mix well. Cook 3-5 min, stirring constantly. Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 160 | 51% |
| Total Fat 18.09g | 23% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 651mg | 27% |
| Potassium 542mg | 15% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.36g | 5% |
| Protein 11.17g | 18% |
