Soups, Stews & Chilies - (Page 32)

simple soups • quiCk Seafood Bisque Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 8 /3 /3 2 4 ½ ½ 1 1 12 12 ½ ¼ 1 /8 cup butter or margarine cup Gold Medal® all-purpose flour cans (14 oz each) chicken broth cups (1 qt) half-and-half cup dry white wine or water cup chopped drained roasted red bell peppers (from 7-oz jar) oz cod fillet, cut into 1-inch pieces oz uncooked deveined peeled medium shrimp, thawed if frozen and tail shells removed cup basil pesto teaspoon salt teaspoon freshly ground pepper 1. In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally. 2. Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink. Stir in pesto, salt and pepper. Nutrition information Per Serving: 1 ServiNg: Calories 420 (Calories from Fat 280); Total Fat 31g (Saturated Fat 15g); Cholesterol 150mg; Sodium 860mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 22g Tips » SuBStitutioN Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until heated through. SPeCial touCh As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving. Or for a simple yet “showy” garnish for each serving, tie a chive around an additional cooked shrimp. 32 Betty Crocker Soups, Stews & Chilies

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies