New Orleans Shrimp Squash Bisque Recipes

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NEW ORLEANS SHRIMP & SQUASH BISQUE (TREASURE TROVE #2)



New Orleans Shrimp & Squash Bisque (Treasure Trove #2) image

From my long-lost treasure trove of recipes newly found. While we love homemade soups in Iceland, I cannot make this as I have not seen a squash here in nearly 4 yrs. This is very low-cal & low-fat, but I will have to rely on you RZ chefs to tell me if it is as good as it looks to me. As w/TrTr #1, my best guess is this was prob a Food Network recipe. Enjoy!

Provided by twissis

Categories     Vegetable

Time 1h

Yield 6-8 8-10 oz servings, 6-8 serving(s)

Number Of Ingredients 14

2 medium onions (coarsely chopped)
2 tablespoons butter (may use olive oil)
6 cups chicken stock
4 medium yellow squash (diced)
2 medium potatoes (diced)
2 small carrots (thinly sliced)
2 tablespoons fresh dill or 2 teaspoons dried dill
1 teaspoon Tabasco sauce
1 teaspoon Old Bay Seasoning
salt & pepper
2 teaspoons Worcestershire sauce
1/2 lb shrimp (cooked, sml or baby shrimp work best)
sour cream (garnish) (optional)
dill weed (garnish) (optional)

Steps:

  • In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
  • Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
  • Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
  • Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.

Nutrition Facts : Calories 259.8, Fat 7.8, SaturatedFat 3.4, Cholesterol 75, Sodium 480.1, Carbohydrate 31.3, Fiber 4, Sugar 9.1, Protein 17.3

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