A mildly spicy artichoke and shrimp bisque with hint of nutmeg.
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 (light cream)
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 4 to 6 servings.