Shrimp Bisque
- Reviews 2
Ready In: 25 mins
Serves: 4-6
Ingredients
- 1 lb shrimp (peeled and deveined)
- 1 cup onion, chopped
- 1 cup apple, peeled (chopped or shredded)
- 2 tablespoons olive oil (or butter)
- 1 tablespoon unbleached white flour
- 1 1⁄2 cups vegetable stock (or water)
- 1 teaspoon fresh lemon juice
- 2 inches lemon peel
- 1⁄2 teaspoon curry powder
- 1 teaspoon dill
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 tablespoons dry white wine
- 1 cup half-and-half
Directions
- 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.
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