This soup was wonderful!!! the consistency was perfect..... the only change i made was i added a dash of dry sherry just before serving. My honey really loved it too:)
I prepared this recipe for "Soup Sunday," and give it 5-stars with some caveats. I did not follow the recipe, only the ingredient list. I eliminated the butter and used non-fat evaporated milk in place of the cream. I also used the juice of one whole Meyer lemon, so quite a bit more lemon juice than the recipe calls for. I also used shrimp stock that I made from the shells of the shrimp I cleaned for the recipe instead of chicken stock. I cooked everything in this shrimp stock and did no sauteing, so it was an easy one-dish meal. The flavor and consistency were very good, and without the butter and cream it was a healthier alternative. Thank you for posting - this was a great base from which to start.
This is a hard one to review for me. I prepared this for our Valentine's Day dinner and while we liked it, it did not have the flavour I was expecting and it did not thicken up as much as I expected either. I thought that maybe after sitting overnight the flavours would meld, but I still felt it needed something. So, I added some more seafood to it with a flaked fillet of cooked haddock and I prepared a roux to thicken it up more as well. With these changes, it was excellent. That said, I have only had shrimp bisque once and that was at least 20 yrs ago, so I am by no means a connoisseur and my recollection may be fuzzy. As I said, we did enjoy it, and I would probably make it again adding more seafood and the roux. Thx for sharing your recipe. Made for Soup Fest 2011.
This was very good. I loved the texture of it. I just pulsed the blender as some one else said. It was almost too salty though. I would suggest using a low sodium chicken broth. Next time I will make my own broth or get the low sodium kind. Made for ZWT 07
Very good. Great consistency. Put a few shrimp in when I used my immersion belnder - they got pureed pretty quickly. Put the rest in an just "pulsed" the blender this time. Might use sherry instead of the white wine next time. A keeper.
This was very good. It goes together quickly and easily. Be sure to process shrimp as little as possible. I used my immersion blender for just a few seconds on low and the shrimp were completely pureed. The soup still tasted delicious!! Thanks for sharing.
really great soup thank you for posting ,dee