Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Onion(s), coarsely chopped 2 md Potatoes
2 tb Butter -cut into 1/2" dice
6 c Chicken stock 2 tb Dill, chopped
4 md Yellow summer squash 2 ts Worcestershire sauce
-thinly sliced 1 ds Tabasco sauce
2 sm Carrots Salt and pepper to taste
-thinly sliced 1/2 lb Smoked or boiled shrimp

In a large saucepan, saut the onions in the butter over moderately
high heat until translucent. Add the stock, squash, carrots and
potatoes and cook until the vegetables are just tender, about 10
minutes. Let cool, then puree in a blender. Return the bisque to the
saucepan and add the dill, Worcestershire sauce, Tabasco and salt and
pepper. Serve warm or at room temperature, garnished with the shrimp.

Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95

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