Delicious Shrimp Bisque
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped onions/Chopped leeks||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Diced potatoes||1 Cup (16 tbs)|
|Unbleached flour||1 Tablespoon|
|Chicken stock/Fish stock||1 Cup (16 tbs)|
|Medium shrimp||12 Ounce, peeled and deveined|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Dried tarragon||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
In a 2-quart casserole, combine the celery, leeks or onions, garlic, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir in the potatoes.
Cover with wax paper and microwave on high for 5 to 6 minutes, or until the potatoes are crisp-tender.
Stir in the flour.
Transfer to a blender.
Add the stock and process on medium speed until smooth.
Return the mixture to the casserole.
Leave half of the shrimp whole; cut the rest into 1/2" pieces.
Add the shrimp to the casserole.
Cover with a lid and microwave on high for 2 to 3 minutes, or until the shrimp just begin to turn opaque.
Stir in the milk, tarragon, and nutmeg.
Cover with a lid and microwave on high for 5 to 6 minutes, or until the soup is heated and the shrimp are delicately cooked.