Maringouin Squash Bisque

Recipe Ingredients

2		Onion - coarsely chopped (medium)
2 tablespoons	30ml	Butter
6 cups	1422ml	Chicken stock
4 cups	948ml	Yellow summer squash - thinly sliced (medium)
2 cups	220g / 7.8oz	Carrots - thinly sliced (small)
2 cups	474ml	Potatoes - cut into 1/2" dice (medium)
2 tablespoons	30ml	Chopped dill
2 teaspoons	10ml	Worcestershire sauce
1		Tabasco sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Smoked or boiled shrimp

Recipe Instructions

In a large saucepan, saute the onions in the butter over moderately-high heat until translucent. Add the stock, squash, carrots and potatoes and cook until the vegetables are just tender, about 10 minutes. Let cool, then puree in a blender.

Return the bisque to the saucepan and add the dill, Worcestershire sauce, Tabasco and salt and pepper. Serve warm or at room temperature, garnished with the shrimp.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

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