Shrimp Bisque Soup from Gurney's Restaurant
This is a rich and delicious bisque from Lloyd and Nancy Gurney/Gurney's Restaurant in Hailey, Idaho. I found the recipe in Sun Valley Celebrity and Local Heroes Cookbook. Serving size is esimated because it wasn't listed. Keep in mind, you'll want seconds...
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INGREDIENTS
Nutrition- 1lb shrimp
- 1⁄2cup butter
- 1 1⁄2
- 1 1⁄2
- 1 1⁄2
- 3
- 4cups chicken broth
- 28ounces tomatoes with juice
- 1 1⁄2cups dry white wine
- 2teaspoons cooking sherry
- 1tablespoon salt
- 1 1⁄2teaspoons thyme
- 1⁄2teaspoon white pepper
- 1⁄2teaspoon cayenne pepper
- 1⁄3cup flour
- 3cups half-and-half
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DIRECTIONS
- Melt butter in a 6-quart pot.
- Saute onion, celery, carrots, and garlic for 8 minutes.
- Stir in chicken broth, tomatoes, wine, sherry, and seasonings.
- Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
- Stir flour into half and half and add to soup.
- Heat to boiling. Stir in shrimp and remove from heat.
- Puree soup and pour into a clean pot.
- Keep warm and serve, or chill and reheat.
- Garnish with watercress springs and a few shrimp if desired.
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