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This is derived from a recipe in my CIA cookbook (The Professional Chef). I ran out of chicken stock while preparing Thanksgiving dinner a few years ago and substituted the broth I had boiled my vegetables in when preparing potato, rutabaga & parsnip casserole. (I just measure the amount of broth drained from the vegetables and subtract this amount from the 16 cups of chicken broth listed in the recipe. I always serve this bisque with Thanksgiving turkey dinner as an appetizer.
Units: US | Metric
Serving Size: 1 (229 g)
Servings Per Recipe: 20
The following items or measurements are not included: