Special occasions call for extraordinary soups like this rich and creamy shrimp bisque.
cup butter or margarine
cup Gold Medal™ all-purpose flour
carton (32 oz) Progresso™ chicken broth (4 cups)
cups (1 qt) half-and-half
cup dry white wine or water
cup chopped drained roasted red bell peppers (from 7-oz jar)
oz cod fillet, cut into 1-inch pieces
oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
cup basil pesto
teaspoon freshly ground pepper
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.
Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.