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Vegetable bisque with seafood
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| Artist: |
_ |
| Categories: |
Seafood, Soups & Stews, Stews |
| Yield: |
7 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Frozen whole kernel corn -- | | | Thawed and divided | | 2
| cup | Low-sodium chicken broth -- | | | Divided | | 1
| tbsp | Olive oil | | 1
| cup | Chopped onion | | 1
| cup | Chopped green bell pepper | | 1
| cup | Chopped red bell pepper | | 1
| cup | Skim milk | | 3/4
| lbs | Medium fresh shrimp -- | | | Peeled | | 1/4
| cup | Chopped fresh cilantro | | 1/4
| cup | Chopped fresh parsley | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper |
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Procedures:
| 1 | Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth. | | 2 | Set pureed corn aside. | | 3 | heat oil in a large saucepan over medium heat. | | 4 | Add onion and next 2 ingredients; saute 5 minutes or until tender. | | 5 | Stir in pureed corn mixture, remaining 1 cup broth, and milk; bring to a boil. | | 6 | Cover, reduce heat, and simmer 5 minutes. | | 7 | add remaining 1 cup corn, shrimp, and remaining ingredients; cover and simmer 5 minutes or until shrimp is done. | | 8 | Yield: 7 cups (serving size: 1 cup). | | 9 | recipe by : cooking light, sept 1994, page 116 |
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