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New Orleans Shrimp & Squash Bisque

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 medium onions
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6 cups chicken broth
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2 small carrots
thinly sliced
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2 tablespoons dill weed
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1 teaspoon red hot pepper sauce
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1 x salt and black pepper
to taste
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2 tablespoons butter, unsalted
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4 medium yellow summer squash
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2 medium potatoes
diced
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2 teaspoons worcestershire sauce
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½ pound shrimp
cooked
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Ingredients

Amount Measure Ingredient Features
2 medium onions
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1.4 l chicken broth
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2 small carrots
thinly sliced
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3E+1 ml dill weed
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5 ml red hot pepper sauce
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1 x salt and black pepper
to taste
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3E+1 ml butter, unsalted
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4 medium yellow summer squash
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2 medium potatoes
diced
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1E+1 ml worcestershire sauce
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226.8 g shrimp
cooked
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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 37627% 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?
 
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