In honor of October, being National Seafood Month, and the coming National Seafood Bisque Day…
SHRIMP BISQUE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 125). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
10-ounce can cream of tomato soup
half of a soup can of milk
2 tablespoons butter or margarine
one 10-ounce can chicken broth
½ teaspoon dry summer savory leaves (Spice Island brand preferred)
or use parsley instead
6 ½-ounce can of baby shrimp, undrained
a dash of light dry vermouth [*optional]
[4-6 dollops] sour cream and chopped chives [for garnish]
INSTRUCTIONS:
Heat… soup with… milk on low heat, stirring until smooth. Do not let it boil! Stir in… butter or margarine, …chicken broth, …savory leaves… – or use parsley instead. Add… baby shrimp, [with can’s packing juice]. Adding a dash of light dry vermouth to this is very good too!
Divide the bisque between 4 serving bowls (possibly 6), adding a dollop of sour cream to the top of each and sprinkling them with a few chopped chives.
See also…
