Shrimp And Corn Bisque

Name: Shrimp And Corn Bisque
Ingredients: 2 Tbs olive oil; 1 onion, finely minced; 4 Tbs butter or margarine; 2 Tbs flour; 3 cups fish stock; 1 cup milk; 1 cup shelled cooked small shrimp; 1 1/2 cups whole corn kernels(frozen); 1/2 tsp chopped fresh dill or thyme; hot pepper sauce; 1/2 cup light cream; salt; sprigs of fresh dill to garnish

13 ingredients

6 steps

Ingredients

2 Tbs olive oil
1 onion, finely minced
4 Tbs butter or margarine
2 Tbs flour
3 cups fish stock
1 cup milk
1 cup shelled cooked small shrimp
1 1/2 cups whole corn kernels(frozen)
1/2 tsp chopped fresh dill or thyme
hot pepper sauce
1/2 cup light cream
salt
sprigs of fresh dill to garnish

Directions

1

1. Heat the olive oil in a large heavy-bottomed pan. Add the onion and cook over low heat for 6-10 minutes until soft
2

2. Meanwhile, melt the butter or margarine in a medium-size saucepan. Add the flour and cook for 1-2 minutes, stirring. Stir in the stock and milk, bring to a boil, and cook for 5-8 minutes, stirring frequently.
3

3. Cut each shrimp into 2-3 pieces. Add to the onion with the corn kernals and dill or thyme and cook for 2-3 minutes. Remove from heat.
4

4. Stir the sauce mixture into the shrimp and corn mixture. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup and stir well. Season with salt and hot-pepper sauce to taste.
5

5. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently.
6

6. Ladle into warm soup bowls and serve hot, garnished with sprigs of dill.