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Shrimp bisque

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Ingredients/Components

salt - 1/2 tsp
butter - 4 Tbsp
cornstarch - 3 Tbsp
water - 1/4 c
chicken broth - 4 c
large onion, chopped - 1 item
finely chopped parsley - 1/4 c
milk or cream - 4 c
peeled, diced potatoes - 4 c
chopped celery including some leaves - 1 c
small frozen cooked shrimp, partially thawed - 24 oz

How to make shrimp bisque:

In large heavy pot, melt butter. Add onion and celery. Cook slowly until onion is very soft (about 15 minutes). Add potatoes, parsley, salt and chicken broth. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat covered until steaming, not boiling. Stir in shrimp. Stir together cornstarch and water and add to soup. Continue cooking and stirring until soup boils and thickens.

Note: May substitute 2 packages Louis Kemp Crab Delights for shrimp (Crab Bisque).

Recipe categories: Soups & stews, Shrimp, Bisques/cream soups.

Rating:

3.6

Average rating: 3.6, total votes: 7

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