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New Orleans Shrimp & Squash Bisque
Category Soups
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The Recipe
6cupchicken stock
2eachcarrots, thinly sliced
1salt, to taste
1pepper, to taste
2tablespoonunsalted butter
4eachyellow squash
2eachpotatoes, diced
2teaspoonworcestershire sauce
1/2poundshrimp, cooked


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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