Shrimp Bisque Soup From Gurney's Restaurant

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This is a rich and delicious bisque from lloyd and nancy gurney/gurney's restaurant in hailey, idaho. i found the recipe in sun valley celebrity and local heroes cookbook. serving size is esimated because it wasn't listed. keep in mind, you'll want seconds...

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Steps

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Melt butter in a 6-quart pot.

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Saute onion , celery , carrots , and garlic for 8 minutes.

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Stir in chicken broth , tomatoes , wine , sherry , and seasonings.

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Bring to a boil.

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Reduce heat and simmer , covered for 10 minutes.

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Stir flour into half and half and add to soup.

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Heat to boiling.

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Stir in shrimp and remove from heat.

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Puree soup and pour into a clean pot.

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Keep warm and serve , or chill and reheat.

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Garnish with watercress springs and a few shrimp if desired.

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Ingredients

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shrimp, butter, onions, celery, carrots, garlic cloves, chicken broth, tomatoes with juice, dry white wine, cooking sherry, salt, thyme, white pepper, cayenne pepper, flour, half-and-half, watercress leaf