Shrimp Bisque Soup from Gurney's Restaurant

“This is a rich and delicious bisque from Lloyd and Nancy Gurney/Gurney's Restaurant in Hailey, Idaho. I found the recipe in Sun Valley Celebrity and Local Heroes Cookbook. Serving size is esimated because it wasn't listed. Keep in mind, you'll want seconds...”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a 6-quart pot.
  2. Saute onion, celery, carrots, and garlic for 8 minutes.
  3. Stir in chicken broth, tomatoes, wine, sherry, and seasonings.
  4. Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
  5. Stir flour into half and half and add to soup.
  6. Heat to boiling. Stir in shrimp and remove from heat.
  7. Puree soup and pour into a clean pot.
  8. Keep warm and serve, or chill and reheat.
  9. Garnish with watercress springs and a few shrimp if desired.

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