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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Creamy bisque is elegant enough for sit-down dinners yet hearty enough for casual gatherings.Mike Payne, Hixson, Tennessee Ingredients:
1 small onion, chopped |
1 garlic clove, minced |
5 tablespoons olive oil, divided |
1/2 cup king arthur unbleached all-purpose flour |
3 cups chicken broth |
1 teaspoon chicken bouillon granules |
2 cans (15 ounces each) tomato sauce |
2 cups tomato juice |
1 cup white wine or additional broth |
1/2 cup chopped fresh basil |
1/2 teaspoon salt |
dash white pepper |
1 cup heavy whipping cream |
1 cup uncooked medium shrimp, peeled and deveined |
1 cup frozen uncooked lobster chunks, thawed |
additional chopped basil |
Directions:
1. In a Dutch oven, saute onion and garlic in 3 tablespoons oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Stir in broth and bouillon. Bring to a boil. Cook and stir for 2 minutes or until thickened.
2. Stir in the tomato sauce, juice, wine, basil, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add cream; heat through (do not boil).
3. Meanwhile, in a small skillet, cook shrimp and lobster in remaining oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish servings with additional basil. Yield: 10 servings (2-1/2 quarts).
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