New Orleans Shrimp & Squash Bisque
Created by TwisSis on February 10, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
- Recipe #17311
Ingredients
- 2 yellow onions (medium onions, coarsely chopped)
- 2 tablespoons butter (may use olive oil)
- 6 cups chicken stock
- 1 pound squash (4 medium yellow squash, diced)
- 2 medium potatoes (diced)
- 2 small carrots (thinly sliced)
- 2 tablespoons fresh dill (or 2 tsp dry dill)
- 1 teaspoon hot sauce (Tabasco sauce)
- 1 teaspoon Old Bay Seasoning
- Salt & pepper (to taste)
- 2 teaspoons Worcestershire sauce
- 1/2 pound shrimp (cooked, small or baby shrimp work best)
- Sour cream (optional garnish)
- Dill weed (optional garnish)
How to Make
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Step 1: In a large saucepan or Dutch oven, saute onions in butter (or olive oil) until tender, but not browned.
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Step 2: Add stock, squash, potatoes & carrots. Cook until vegetables are tender.
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Step 3: Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
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Step 4: Bring to boil for 2 min & serve hot, adding a dollop of sour cream & sprinkle of dill weed for garnish as desired.
Nutritional Facts
- 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