Pumpkin Bisque with Spicy Popcorn Shrimp

Submitted by stevan SUNDBERG, EXECUTIVE CHEF, SKYTOP LODGE, SKYTOP, PA.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2006
 

Amt    Ingredient
8 oz.    canned pumpkin
2 oz.    onion, diced
2 oz.    celery, diced
3 oz.    butter
3 oz.    all-purpose flour
2 oz. + 1 oz.    heavy cream
3-1/2 pints    chicken stock
To taste    salt, pepper and garlic powder
1 tbsp.    crushed black pepper
8 oz.    popcorn shrimp, fried lightly

Procedure:
• Melt butter; add flour and cook four minutes over low heat.
• Add all ingredients except shrimp and 1 oz. cream; cook for about 23 minutes or until tender.
• Blend, then strain soup.
• Add remaining 1 oz. of cream to finish.
• Garnish with shrimp.

Yield: 20 6-oz. portions