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 Roasted Red Pepper Bisque with Shrimp Garnish
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Roasted Red Pepper Bisque with Shrimp Garnish

Saute onions in margarine in stockpot on medium-high heat until crisp-tender. Add red peppers; cook 2 min.| stirring occasionally. Stir in chicken stock. Reduce heat to low; simmer 10 min.| stirring occasionally. Cool slightly. Add to blender| in batches; blend until smooth. Strain and return to stockpot.,Beat cream cheese and flour with electric mixer until well blended. Gradually add to soup| stirring with wire whisk after each addition until well blended. Add whipping cream| salt and pepper; mix well. Cook on medium heat until heated through| stirring occasionally.,For each serving: Ladle 1 cup of the soup into shallow bowl just before serving; top with 2 shrimp.
16 servings| 1 cup each
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Ingredients

2 cups onion
1/4 cup margarine
3 qt. roasted red pepper
4 qt. chicken stock
- PHILADELPHIA Original Cream Cheese
1/2 cup flour
1 cup whipping cream
1 tsp. salt
1/2 tsp. black pepper
32 each shrimp

Instructions

Preparation Steps
  • Saute onions in margarine in stockpot on medium-high heat until crisp-tender. Add red peppers; cook 2 min., stirring occasionally. Stir in chicken stock. Reduce heat to low; simmer 10 min., stirring occasionally. Cool slightly. Add to blender, in batches; blend until smooth. Strain and return to stockpot.
  • Beat cream cheese and flour with electric mixer until well blended. Gradually add to soup, stirring with wire whisk after each addition until well blended. Add whipping cream, salt and pepper; mix well. Cook on medium heat until heated through, stirring occasionally.
  • For each serving: Ladle 1 cup of the soup into shallow bowl just before serving; top with 2 shrimp.