Shrimp bisque from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (page 37) by Moosewood Collective

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for butter.

  • Zormasa on December 26, 2025

    Page 37

  • mharriman on March 17, 2021

    Over the top incredible! I’ve eaten many a seafood bisque soup in restaurants but never one this delicious. This was very easy to make. I made it mid-day, cooled it, and reheated over low heat at dinner time. Changes and choices: I used large shrimp since that’s what I had. I cut them in half which suited us fine. I chose vegetable stock over water for a more robust flavor. I also had to use 1/4 c. Of heavy cream because I only had 3/4 cup of half n half in my fridge. We especially liked that it wasn’t a completely puréed soup. The shrimp and onions floating in the soup made it a great main meal. Served with a spinach with strawberries salad and a baguette.

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