New Orleans Shrimp & Squash Bisque
"This recipe was among a batch of recipes I copied & brought w/me to Iceland, but I cannot recall their source. Soups are very popular as starter courses here in Iceland. I rarely saw squash in the grocery stores after getting here, but now they are almost always available. This veggie-rich soup is company-worthy, but low-cal & low-fat. My best guess is this was probably a Food Network recipe. Enjoy!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (219.5 g)
- Calories 146.1
- Total Fat - 4.1 g
- Saturated Fat - 2 g
- Cholesterol - 94.4 mg
- Sodium - 240.1 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 3.2 g
- Sugars - 5 g
- Protein - 9.8 g
- Calcium - 78.7 mg
- Iron - 1.6 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large saucepan or Dutch oven, saute onions in butter (or olive oil) until tender, but not browned.
Step 2
Add stock, squash, potatoes & carrots. Cook until vegetables are tender.
Step 3
Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
Step 4
Bring to boil for 2 min & serve hot, adding a dollop of sour cream & sprinkle of dill weed for garnish as desired.
Tips
- Standard blender or immersion blender
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to choose a ripe yellow squash for the best flavor.
- If using frozen shrimp, be sure to thaw them completely before adding to the soup.
- Substitute vegetable stock for chicken stock to make the bisque vegetarian. This will reduce the amount of saturated fat in the recipe and make it suitable for those who do not eat meat.
- Substitute coconut milk for sour cream to make the bisque vegan and dairy-free. This will reduce the amount of saturated fat in the recipe and make it suitable for those who do not eat dairy products.
Vegan Variation Substitute vegetable broth for the chicken stock, and olive oil for the butter. Omit the shrimp and Worcestershire sauce, and use vegan sour cream for the garnish.
Rosemary Roasted Potatoes: Rosemary roasted potatoes are a perfect accompaniment to this New Orleans Shrimp & Squash Bisque. The potatoes are roasted with rosemary, garlic, and olive oil, creating a flavorful side dish that complements the flavors of the bisque. The potatoes also provide a nice crunchy texture to the soup.
Garlic Parmesan Asparagus: Garlic Parmesan asparagus is a great side dish to serve with this New Orleans Shrimp & Squash Bisque. The asparagus is cooked in butter, garlic, and Parmesan cheese, giving it a delicious flavor that pairs well with the bisque. The asparagus also provides a nice crunchy texture that complements the creamy texture of the soup.
FAQ
Q: How do I make the bisque creamy?
A: To make the bisque creamy, you can add a dollop of sour cream as a garnish when serving. You can also use an immersion blender to puree the soup for a smooth and creamy texture.
Q: How long should I cook the bisque for?
A: The bisque should be cooked for at least 30 minutes, or until the vegetables are tender. You can also simmer the bisque for longer if desired.
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Fun facts:
The Old Bay Seasoning in this recipe was created in 1939 by Gustav Brunn, a German immigrant who owned a seafood restaurant in Baltimore, Maryland.
The city of New Orleans is famous for its Creole and Cajun cuisine, and this recipe is inspired by the flavors of the region. Shrimp, squash, and dill are all common ingredients in traditional New Orleans cooking.