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

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