Vegetable Bisque With Seafood Recipe
Yield: 7 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Frozen whole kernel corn --,
Thawed and divided,
2 cup: Low-sodium chicken broth --,
Divided,
1 tbsp: Olive oil,
1 cup: Chopped onion,
1 cup: Chopped green bell pepper,
1 cup: Chopped red bell pepper,
1 cup: Skim milk,
3/4 lbs: Medium fresh shrimp --,
Peeled,
1/4 cup: Chopped fresh cilantro,
1/4 cup: Chopped fresh parsley,
1/4 tsp: Salt,
1/8 tsp: Pepper,
Directions:
Combine 2 cups corn and 1 cup broth in a blender; cover and process
until smooth. Set pureed corn aside.
Heat oil in a large saucepan over medium heat. Add onion and next 2
ingredients; saute 5 minutes or until tender. Stir in pureed corn
mixture, remaining 1 cup broth, and milk; bring to a boil. Cover,
reduce heat, and simmer 5 minutes.
Add remaining 1 cup corn, shrimp, and remaining ingredients; cover and
simmer 5 minutes or until shrimp is done. Yield: 7 cups (serving
size: 1 cup).
Recipe By : Cooking Light, Sept 1994, page 116
From:
Source from luhu.jp
until smooth. Set pureed corn aside.
Heat oil in a large saucepan over medium heat. Add onion and next 2
ingredients; saute 5 minutes or until tender. Stir in pureed corn
mixture, remaining 1 cup broth, and milk; bring to a boil. Cover,
reduce heat, and simmer 5 minutes.
Add remaining 1 cup corn, shrimp, and remaining ingredients; cover and
simmer 5 minutes or until shrimp is done. Yield: 7 cups (serving
size: 1 cup).
Recipe By : Cooking Light, Sept 1994, page 116
From:
Source from luhu.jp