Avocado Shrimp Bisque

SUBMITTED BY: William Anatooskin PHOTO BY: Maryann

"Simply delicious and easy to make. You may also use canned shrimp, drained, if fresh shrimp is not available."

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper

READ REVIEWS (24)

DIRECTIONS

Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 14, 2003 by s

Great recipe William! I added a little twist to the original recipe. I put the cut avacado,and cooked shrimp in the food processor till it became a paste and then put it in the sauce pan together. the flavor of your recipe is great! And I can't believe how fast and simple it was! Just my kind a cookin!! thanks!

4 users found this review helpful

Reviewed on Jan. 20, 2003 by ROANNE

Its green colour makes it a very exciting and unconventional soup. I used crab flakes and a sprig of parsley to garnish. I also used a handblender an pureed the shrimp/avocado mixture in the pot while cooking, until smooth and you can't see anymore shrimp.

3 users found this review helpful

Reviewed on Jan. 31, 2005 by BEAGLE3

This recipe is a little strange. I followed the reviewers' advice and pureed the soup before adding the shrimp which turned it an unappetizing green color like pistachio pudding. The taste was okay but very different. I think it would be better to just have chunks of avacado in the broth but even then, it's just a weird flavor to have in soup.

2 users found this review helpful

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