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VEGETABLE-SEAFOOD BISQUE
Serves 6. It's important to use fresh cilantro and parsley; they give the bisque a fresh flavor.
3 cups frozen whole corn, thawed 2 cups chicken broth 1 tbsp olive oil 1 cup chopped onion 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup milk 3/4 lb med fresh shrimp, peeled 1/4 cup chopped fresh cilantro 1/4 cup fresh chopped parsley 1/4 tsp salt 1/8 tsp pepper
Combine 2 cups corn and 1 cup broth in a blender; cover and process until smooth. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and bell peppers; saute 5 minutes, until tender. Stir in pureed corn, remaining 1 cup broth, and milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Add remaining 1 cup corn, shrimp, and remaining ingredients. Cover; simmer 5 minutes, until shrimp is done. |