Vegetable Shrimp Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head of cauliflower, roughly chopped4 cups chicken broth 1 cup chopped carrots1 cup chopped onion1 cup chopped celery4 tbs light butter2 lbs peeled shrimp1 can purée tomatoes1.5 cups fat free half and half 4 cloves garlic1 tsp Thyme3 bay leavesCayanne pepper to taste
Place cauliflower, chicken broth, garlic, chopped onion and tomato purée in a large soup pot and cook until veggies are soft.
Place carrots and celery in a food processor and mince to a fine mixture.
Melt butter in a med- large pan and add minced carrots/celery. Stir until veggie mixture is soft.
Using a blender or immersion mixer, blend cauliflower mixture until smooth. Add bay leaves and allow to simmer on low.
Add softened carrots/celery to the soup pot and mix well.
Cook shrimp in the pan. When fully cooked, add shrimp to the food processor and mince.
Add minced shrimp to soup pot along with liquid from the pan, and half and half. Stir until mixed and allow to simmer on low. Add thyme and cayenne pepper to taste.
Serve and enjoy
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHEMCHIC2006.
Place carrots and celery in a food processor and mince to a fine mixture.
Melt butter in a med- large pan and add minced carrots/celery. Stir until veggie mixture is soft.
Using a blender or immersion mixer, blend cauliflower mixture until smooth. Add bay leaves and allow to simmer on low.
Add softened carrots/celery to the soup pot and mix well.
Cook shrimp in the pan. When fully cooked, add shrimp to the food processor and mince.
Add minced shrimp to soup pot along with liquid from the pan, and half and half. Stir until mixed and allow to simmer on low. Add thyme and cayenne pepper to taste.
Serve and enjoy
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHEMCHIC2006.
Nutritional Info Amount Per Serving
- Calories: 261.0
- Total Fat: 6.1 g
- Cholesterol: 187.1 mg
- Sodium: 1,224.6 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.7 g
- Protein: 29.1 g
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