Shrimp And Corn Bisque

1. 1

   1. Heat the olive oil in a large heavy-bottomed pan. Add the onion and cook over low heat for 6-10 minutes until soft

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   2. Meanwhile, melt the butter or margarine in a medium-size saucepan. Add the flour and cook for 1-2 minutes, stirring. Stir in the stock and milk, bring to a boil, and cook for 5-8 minutes, stirring frequently.

3. 3

   3. Cut each shrimp into 2-3 pieces. Add to the onion with the corn kernals and dill or thyme and cook for 2-3 minutes. Remove from heat.

4. 4

   4. Stir the sauce mixture into the shrimp and corn mixture. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup and stir well. Season with salt and hot-pepper sauce to taste.

5. 5

   5. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently.

6. 6

   6. Ladle into warm soup bowls and serve hot, garnished with sprigs of dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.