"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

SOUP: SHRIMP BISQUE Recipe

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This recipe for SOUP: SHRIMP BISQUE, by , is from FAMILY SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fannie Farmer
Added: Saturday, August 21, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. fresh shrimp, or 1 c. shelled or cooked
3 TB butter
2 TB finely chopped celery
1/4 c. finely chopped mushrooms
1/4 onion, finely chopped
1/4 carrot, finely chopped
1/4 bay leaf
pinch of marjoram
pinch of nutmeg
1 TB lemon juice
2 c. chicken stock
1 c. cream or milk
salt

Directions:
Directions:
Wash the shrimp, remove shells and devein. Cut into bite-sized pieces and set aside. Melt butter in pot and add celery, mushrooms, onion, carrot, bay leaf, marjoram, and nutmeg. Cook slowly, stirring occasionally, for 10 minutes. Add lemon juice and stock, cover and simmer for 15 minutes. Add shrimp and simmer for about 5 minutes, until cooked and pink. Add cream or milk and heat, but do not boil. Add salt to taste.

Personal Notes:
Personal Notes:
This has been our traditional Christmas Eve dinner, with salad, bread, and tort.

 

 

 

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