Cold Shrimp Bisque
|Canned cream of shrimp soup||10 1⁄2 Ounce (1 Can)|
|Light cream||1 Cup (16 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Minced dill weed||1 Tablespoon|
In a saucepan combine soup, cream and tomato juice.
Bring to a boil, stirring constantly.
Add sherry and simmer for a few minutes.
Refrigerate several hours or overnight.
Stir well before serving.
Garnish each serving with whole shrimp.
Makes 4 servings.