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

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