Shrimp Vegetable Bisque
Comments: Serve garnished with cucumber slices.
Servings: 8 [1-cup / 250-mL each] servings
IngredientsPreparation
  • 3 1/2 cups [875 mL] zucchini slices [about 1 pound / 454 g]
  • 1 cup [250 mL] carrot slices
  • 1/2 cup [125 mL] chopped celery
  • 1/2 cup [125 mL] green onion slices
  • 1/2 cup [115 g] butter
  • 1 tablespoon [8.75 g] flour
  • 1 3/4 cups [440 mL] milk
  • 2 cups [500 mL] water
  • 1 [10-ounce /284-mL] can cream of mushroom soup concentrate
  • 1/2 cup [125 mL] dry white wine or water
  • 1/2 cup [125 mL] sour cream
  • 2 teaspoons [10 mL] chicken broth granules
  • 1 [4 1/2-ounce / 128-g] can tiny shrimps, drained
  • Into a covered Dutch oven, cook together zucchini and carrot slices, chopped celery and green onion slices into melted butter until tender, about 20 minutes.
  • Blend in flour, then stir in milk.
  • Cook stirring until bubbly.
  • Pour into a blender; cover and blend until smooth.
  • Into the same Dutch oven, combine water, cream of mushroom soup concentrate, dry white wine or water, sour cream and chicken broth granules.
  • Stir in puree, and drained shrimps.
  • Heat through, but do not boil, and serve.