New Orleans Shrimp & Squash Bisque
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
|
|
| 6 | cups |
chicken broth
|
|
| 2 | small |
carrots
thinly sliced |
|
| 2 | tablespoons |
dill weed
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 4 | medium |
yellow summer squash
|
|
| 2 | medium |
potatoes
diced |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ½ | pound |
shrimp
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
|
|
| 1.4 | l |
chicken broth
|
|
| 2 | small |
carrots
thinly sliced |
|
| 3E+1 | ml |
dill weed
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 4 | medium |
yellow summer squash
|
|
| 2 | medium |
potatoes
diced |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 226.8 | 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.
