Recipe for Maringouin Squash Bisque

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Yield:

Ingredients:

Amount	Ingredient
2 med	onion coarsely chopped
2 tbl	butter
6 cup	chicken stock
4 med	yellow summer squash thinly sliced
2 sm	carrots thinly sliced
2 med	potatoes cut into 1/2" dice
2 tbl	chopped dill
2 tsp	Worcestershire sauce
1 dsh	Tabasco sauce
	Salt to taste
	Freshly-ground black pepper to taste

Instructions:

Instructions: In a large saucepan, saute the onions in the butter over moderately-high heat until translucent. Add the stock, squash, carrots and potatoes and cook until the vegetables are just tender, about 10 minutes. Let cool, then puree in a blender.

Return the bisque to the saucepan and add the dill, Worcestershire sauce, Tabasco and salt and pepper. Serve warm or at room temperature, garnished with the shrimp.

This recipe yields 6 servings.

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