Bisque of Shrimps, Bretonne
- 1 quart shrimps
- 2 tbsps. onion
- 3 tbsps. butter
- 2 cups white stock
- 1 tbsp. carrot
- 2 tbsps. celery
- 1/4 cup chopped mushrooms
- salt and cayenne
- 1 cup white wine
Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes (be patient, you rascal). Press through a sieve. Add wine and serve immediately.
By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.
By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.
Submitted by Jul 11, 2009
15 min
30 min
45 min