New Orleans Shrimp & Squash Bisque (Treasure Trove #2) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From my long-lost treasure trove of recipes newly found. While we love homemade soups in Iceland, I cannot make this as I have not seen a squash here in nearly 4 yrs. This is very low-cal & low-fat, but I will have to rely on you RZ chefs to tell me if it is as good as it looks to me. Enjoy. Ingredients:
2 medium onions (coarsely chopped) |
2 tablespoons butter (may use olive oil) |
6 cups chicken stock |
4 medium yellow squash (diced) |
2 medium potatoes (diced) |
2 small carrots (thinly sliced) |
2 tablespoons fresh dill or 2 teaspoons dried dill |
1 teaspoon tabasco sauce |
1 teaspoon old bay seasoning |
salt & pepper |
2 teaspoons worcestershire sauce |
1/2 lb shrimp (cooked, sml or baby shrimp work best) |
sour cream (garnish) (optional) |
dill weed (garnish) (optional) |
Directions:
1. In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
2. Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
3. Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
4. Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.
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