Shrimp and Corn Bisque (SB)

By hmp13

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 tablespoons butter
• 2 tablespoons flour
• 3 cups fish stock
• 1 cup milk
• 1 cup shelled cooked small shrimp, deveined if necessary
• 1 1/2 cups whole corn kernels
• 1/2 teaspoon chopped fresh dill or thyme
• Hot pepper sauce
• 1/2 cup light cream
• Salt
• Sprigs of fresh dill, to garnish

Preparation

Step 1

Heat the oil in a large heavy bottomed pan. Add the onion and cook over low heat for 8 to 10 minutes until soft.

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

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

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 in the pan and stir well. Season with salt and hot pepper sauce to taste.

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

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