Hearty and filling, shrimp bisque is a real classic. Adapted from Bon Appetit, this velvety version features wild Pacific spot prawns from Vital Choice.You start with a stock that you make after peeling the prawns. It adds delicious depth of flavor to the soup, and cooks in the same time as the vegetables. A little added rice makes it extra smooth.
4 tablespoons unsalted butter, divided
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About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.