Ingredients for Celery Shrimp Bisque
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How to Make Celery Shrimp Bisque
- Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add 2 cups chopped celery and 1 medium chopped onion. Cook until softened, about 5-7 minutes.
- Add 6 cups chicken broth, 1 cup heavy cream, 1 teaspoon celery salt, and 1/2 teaspoon black pepper. Bring to a boil.
- Add 1 pound peeled and deveined shrimp. Reduce heat to low, cover, and simmer for 10 minutes, or until shrimp is pink and cooked through.
- In a separate small bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup heavy cream until smooth.
- Gradually whisk the flour mixture into the soup. Cook, stirring constantly, until the soup has thickened slightly and is bubbly, about 2-3 minutes.
- Stir in 1 tablespoon dry sherry (optional).
- For an extra-smooth bisque, carefully transfer about 1 cup of the soup to a blender and puree until smooth. Return the pureed soup to the pot and stir to combine.
- Season to taste with additional salt and pepper. Serve hot, garnished with fresh parsley or chives (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
50g
Carbs
4g
