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Ingredients Jump to Instructions ↓

  1. 2 md Onions

  2. 6 c Chicken stock

  3. 2 sm Carrots, thinly sliced

  4. 2 tb Dill

  5. 1 t Tabasco

  6. Salt & pepper to taste 2 tb Unsalted butter

  7. 4 md Yellow squash

  8. 2 md Potatoes, diced

  9. 2 ts Worcestershire sauce

  10. 1/2 lb Cooked shrimp

  11. In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.

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