Maringouin squash bisque
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onion(s), coarsely chopped |
| 2 | tablespoons | Butter |
| 6 | cups | Chicken stock |
| 4 | mediums | Yellow summer squash thinly sliced |
| 2 | smalls | Carrots thinly sliced |
| 2 | mediums | Potatoes cut into 1/2\" dice |
| 2 | tablespoons | Dill, chopped |
| 2 | teaspoons | Worcestershire sauce |
| 1 | dash | Tabasco sauce |
| Salt and pepper to taste | ||
| ½ | pounds | Smoked or boiled shrimp |
Directions
In a large saucepan, saut the onions in the butter over moderately high heat until translucent. Add the stock, squash, carrots and potatoes and cook until the vegetables are just tender, about 10 minutes. Let cool, then puree in a blender. Return the bisque to the saucepan and add the dill, Worcestershire sauce, Tabasco and salt and pepper. Serve warm or at room temperature, garnished with the shrimp.
Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95