New orleans shrimp and squash bisque
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions |
| 6 | cups | Chicken stock |
| 2 | smalls | Carrots, thinly sliced |
| 2 | tablespoons | Dill |
| 1 | teaspoon | Tabasco |
| Salt & pepper to taste | ||
| 2 | tablespoons | Unsalted butter |
| 4 | mediums | Yellow squash |
| 2 | mediums | Potatoes, diced |
| 2 | teaspoons | Worcestershire sauce |
| ½ | pounds | Cooked shrimp |
Directions
In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini