SHRIMP BISQUE
This soup is so easy to make, and it is creamy and yummy! This is a slight adaptation from Moosewood: Cooks at Home. It is wonderful with corn scone/bread and a salad. Enjoy!
Provided by d-licious
Categories Winter
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse shrimp and set them aside.
- In large saucepan, saute' the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
- Sprinkle in the flour and cook, stirring for a minute or two.
- Then stir in the stock or water, lemon juice, lemon peel, curry powder, dill, salt, white pepper, and wine.
- Simmer, covered for about 5 minutes, until the mixture thickens slightly.
- Add the shrimp and half-and-half, and simmer gently until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough (they don't take long)
- Remove the lemon peel. In a blender or food processor, pureé about one third of the soup and the return it to the pot. Serve and enjoy.
Nutrition Facts : Calories 296.8, Fat 15.1, SaturatedFat 5.6, Cholesterol 243.2, Sodium 426.1, Carbohydrate 12.7, Fiber 1.5, Sugar 5.2, Protein 26.1
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