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New Orleans Shrimp & Squash Bisque

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Submitted by Lil

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
MEDIUM MEDIUM ONIONS
6 1.4
CUPS L CHICKEN BROTH
2 2
SMALL SMALL CARROTS
thinly sliced
2 3E+1
TABLESPOONS ML DILL WEED
1 5
TEASPOON ML RED HOT PEPPER SAUCE
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
4 4
MEDIUM MEDIUM YELLOW SUMMER SQUASH
2 2
MEDIUM MEDIUM POTATOES
diced
2 1E+1
TEASPOONS ML WORCESTERSHIRE SAUCE
½ 226.8
POUND G SHRIMP
cooked

Directions

In a large sauce pan, sauté onions in butter, add stock, squash, potatoes and carrots.

Cook until vegetables are tender.

Cool and purée in blender.

Return bisque to stove and add remaining ingredients.

Bring to boil for 2 minutes, then serve.

Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 788g (27.8 oz)
Amount per Serving
Calories 376 27% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 703mg 29%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 22%
Sugars g
Protein 52g
Vitamin A 100% Vitamin C 80%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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