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A mildly spicy artichoke and shrimp bisque
with hint of nutmeg.
Artichoke-Shrimp
Bisque
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups milk
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1/8 teaspoon freshly ground nutmeg
- 1/8 teaspoon hot pepper sauce
- 1 1/2 cups half-and-half
- 1 (14-ounce) can artichoke hearts, drained
and chopped
- 1/2 pound shelled, cooked salad shrimp
- Melt butter in a Dutch oven over low heat;
add flour stirring constantly. Gradually add
chicken broth and milk; cook over medium heat, stirring constantly,
until mixture is thickened and bubbly.
- Stir in remaining ingredients; cook over
low heat until thoroughly heated.
Makes 8 cups.
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