| 1/3 | cup butter or margarine |
| 1/3 | cup Gold Medal® all-purpose flour |
| 2 | cans (14 oz each) chicken broth |
| 4 | cups (1 qt) half-and-half |
| 1/2 | cup dry white wine or water |
| 1/2 | cup chopped drained roasted red bell peppers (from 7-oz jar) |
| 12 | oz cod fillet, cut into 1-inch pieces |
| 12 | oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled |
| 1/2 | cup basil pesto |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon freshly ground pepper |
| 1. | In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally. |
| 2. | Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper. |
| No changes. |
|
| Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until heated through.
If you use cooked shrimp, reserve 8 shrimp and tie a chive around each shrimp for an extra-special garnish. |
|
| As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving. |
Nutrition Information:
420 ( 280); 31g ( 15g, 1g); 150mg; 860mg; 11g ( 0g, 6g); 22g 20%; 15%; 20%; 10% 0 ; 1 ; 0 ; 2 ; 4 1