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Quick soup: the secret is steeping.

THE GENTLE HEAT OF steeping (cooking foods in hot liquid off the heat) is an effective way to preserve the delicate texture of shrimp and liver. Steeped in seasoned broth, they quickly make very lowfat main-dish soups.

Gingered Shrimp Soup
1 package (10 oz.) frozen petite peas
6 cups regular-strength chicken broth
2 tablespoons minced fresh ginger
3/4 pound extra-large (26 to 30 per lb.) shrimp, shelled,
deveined, and rinsed
1 package (about 2 oz.) dried bean threads (saifun or
cellophane noodles)
1/2 cup thinly sliced green onions
 Fish sauce (nam pla or nuoc roam), oyster sauce, or soy

In a colander, rinse peas with hot water; set aside.

In a 5- to 6-quart pan, combine broth and ginger. Cover and bring to a rolling boil over high heat. Add shrimp and bean threads, cover, and at once remove from heat. Let stand 4 minutes. (Do not uncover while steeping.) At 4 minutes, check shrimp for doneness (opaque but moist-looking in center of thickest part; cut to test). If shrimp are still translucent, cover and let stand until done; check at 2-minute intervals. Add peas to pan, cover, and let stand to warm, about 3 minutes. Add onions and ladle soup into bowls; season with fish sauce. Serves 4.

Per serving: 221 cal. (15 percent from fat); 21 g protein; 3.8 g fat (0.9 g sat.); 24 g carbo.; 280 mg sodium; 105 mg chol.

Liver and Onion Soup
3 large (1 1/2 lb. total) onions, thinly sliced
4 cloves garlic
3/4 pound beef liver, rinsed and drained
4 cups regular-strength beef broth
1/4 cup port
1/4 cup minced parsley
1/2 teaspoon caraway seed Unflavored nonfat yogurt
 Beef-flavored prepared horseradish

In a 5- to 6-quart pan over high heat, occasionally stir onions with 1/4 cup water until liquid evaporates and browned bits stick in pan. Add 1/4 cup water and garlic; stir to free browned bits. Stir often until liquid evaporates and browned bits form again. Repeat step, using 1/4 cup water at a time, until onions develop rich brown color, about 30 minutes total.

Meanwhile, trim any membrane or tubes from liver, then cut liver into 1/4-inch-thick slices, each about 2 inches long.

Add broth, port, parsley, and caraway to onions. Cover and bring to a rolling boil over high heat. Add liver and at once cover and remove from heat; let stand 4 minutes. (Do not uncover while steeping.) At 4 minutes, check liver for doneness (no longer pink in center of slice; cut to test). If liver is still pink, cover pan and let stand until done; check at 2-minute intervals. Ladle into bowls; add yogurt and horseradish to taste. Serves 4.

Per serving: 199 cal. (17 percent from fat); 20 g protein; 3.7 g fat (1.3 g sat.); 21 g carbo.; 74 mg sodium; 301 mg chol.:
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Title Annotation:Lightening Up; recipes
Author:Lipman, Karyn I.
Date:Feb 1, 1993
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