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Recipe: Shrimp Bisque (College Inn, 1984)

Soups
SHRIMP BISQUE

1/4 cup minced fresh onion
2 tablespoons butter (or margarine)
2 tablespoons flour
2 cans (13 3/4 oz. each) College Inn Chicken Broth
1/4 cup dry sherry
4 egg yolks, beaten
1 pkg. (8 oz.) frozen shrimp, lobster or crabmeat, thawed and drained
1 cup heavy cream
fresh parsley (optional, for garnish)

In saucepan, cook onion in butter.

Stir in flour. Cook 1 minute.

Slowly stir in broth. Bring to boil. Stir in sherry. Add small amount of hot mixture to yolks. Mix until smooth. Slowly stir into hot mixture in saucepan. Add shrimp and cream. Heat through. Do not boil.

Serve immediately. Garnish with fresh parsley, if desired.

Serves 6
From: Recipelink.com
Source: Recipe booklet: Hot, Hearty, and Homemade Soups from College Inn, Del Monte, 1984
MsgID: 017420
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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