SHRIMP BISQUE
4 T Butter or Margarine
1 small Onion, finely chopped
2 t Paprika
1 t Salt
½ t Pepper
¼ c Flour
2 c Light Cream
1 c Milk
1 lb. Cooked Shrimp
1 (10-1/2 oz) can condensed cream of Tomato Soup
½ c white wine or sherry
1 T Lemon Juice
Dash of Tabasco Sauce
Melt the butter in a medium saucepan. Sauté the onion until soft. Add the paprika, salt and pepper. Cook for 1 minute. Add the flour and stir until smooth. Pour in the cream and milk and cook until thickened.
Remove from heat. Pour into a food processor; add the shrimp and blend until smooth. Return to a saucepan. Add the tomato soup, wine, lemon juice and Tabasco. Heat until almost boiling.
Makes 4 to 6 servings.
Rocky Mountain News Spotlight Section
9/01