"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Bisque Recipe

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This recipe for Shrimp Bisque, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, October 5, 2008


3 T. butter
2 T. finely chopped onion
1/4 cup minced mushrooms
1/4 cup minced carrots
2 lbs. cooked shrimp, roughly chopped
2 T. flour
1 T. tomato paste
2 cups chicken broth
1 sprig parsley
pinch of nutmeg
1 bayleaf
1 t. lemon juice
2 cups half and half
salt and cayenne pepper to taste


Melt butter in stockpot. Saute onions, carrots and mushrooms until tender. Add shrimp and cook for 3 minutes. Stir in flour and tomato paste. Mix well. Add broth, parsley, bay leaf, nutmeg and lemon juice and simmer for about 20 minutes until thickened. Add the half and half but do not let soup come to a boil. Season with salt and cayenne to taste. Serve hot.




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