Ingredients
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2 tablespoons butter (may use olive oil)
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6 cups chicken stock
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4 medium yellow squash (diced)
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2 medium potatoes (diced)
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2 small carrots (thinly sliced)
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2 tablespoons fresh dill or 2 teaspoons dried dill
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1 teaspoon Tabasco sauce
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1 teaspoon Old Bay Seasoning
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salt & pepper
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2 teaspoons Worcestershire sauce
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1/2 lb shrimp (cooked, sml or baby shrimp work best)
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sour cream (garnish)
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dill weed (garnish)
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2 medium onions (coarsely chopped)
Instructions
- In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
- Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
- Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
- Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.