Shrimp Bisque Soup from Gurney's Restaurant |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a rich and delicious bisque from Lloyd and Nancy Gurney/Gurney's Restaurant in Hailey, Idaho. I found the recipe in Sun Valley Celebrity and Local Heroes Cookbook. Serving size is esimated because it wasn't listed. Keep in mind, you'll want seconds... Ingredients:
1 lb shrimp |
1/2 cup butter |
1 1/2 cups onions, chopped |
1 1/2 cups celery, chopped |
1 1/2 cups carrots, chopped |
3 garlic cloves, minced |
4 cups chicken broth |
28 ounces tomatoes with juice |
1 1/2 cups dry white wine |
2 teaspoons cooking sherry |
1 tablespoon salt |
1 1/2 teaspoons thyme |
1/2 teaspoon white pepper |
1/2 teaspoon cayenne pepper |
1/3 cup flour |
3 cups half-and-half |
watercress leaf, if desired (to garnish) |
Directions:
1. Melt butter in a 6-quart pot.
2. Saute onion, celery, carrots, and garlic for 8 minutes.
3. Stir in chicken broth, tomatoes, wine, sherry, and seasonings.
4. Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
5. Stir flour into half and half and add to soup.
6. Heat to boiling. Stir in shrimp and remove from heat.
7. Puree soup and pour into a clean pot.
8. Keep warm and serve, or chill and reheat.
9. Garnish with watercress springs and a few shrimp if desired.
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