Shrimp Bisque Soup From Gurneys Restaurant Recipes

SHRIMP BISQUE SOUP FROM GURNEY'S RESTAURANT

Steps:

• Melt butter in a 6-quart pot.
• Saute onion, celery, carrots, and garlic for 8 minutes.
• Stir in chicken broth, tomatoes, wine, sherry, and seasonings.
• Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
• Stir flour into half and half and add to soup.
• Heat to boiling. Stir in shrimp and remove from heat.
• Puree soup and pour into a clean pot.
• Keep warm and serve, or chill and reheat.
• Garnish with watercress springs and a few shrimp if desired.

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.