Shrimp And corn bisque

By tonya370

Ingredients

• 2 tbls. olive oil
• 1 onion, finely minced
• 4 Tbls. butter
• 2 Tbls. flour
• 3 cups fish stock
• 1 cup milk
• 1 cup shelled, deveined small shrimp, cooked
• 1 1/2 cups whole corn kernels
• 1/2 tsp chopped fresh dill or thyme
• hot-pepper sauce
• 1/2 cup light cream
• salt
• sprigs of dill, to garnish

Preparation

Step 1

1. Heat the olive oil in a large pan. Add the onion and cook over low heat for 8 to 10 minutes until soft.

2. Meanwhile, melt the butter in a medium-sized saucepan. Add the flour and cook for 1 to 2 minutes, stirring. Stir in the stock and milk, bring to boil, and cook for 5 to 8 minutes, stirring frequently.

3. Cut each shrimp into 2 or 3 pieces. Add to the onion with the corn kernels and dill or thyme and cook for 2 to 3 minutes. Remove from the heat.

4. Stir the sauce mixture inot the shrimp and corn mixture. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup in the pan and stir well. Season with salt and hot-pepper sauce to taste.

5. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently.

6. Ladle into warm soup bowls and serve hot, garnished with sprigs of dill.