Ingredients
- 4 heated soup plates
- 4 heads for decoration
- 4 basil leaves
- 2 shallots
- 1 garlic clove
- 1 chicken bouillon cube
- 1/2 bay leaf
- 2 qt water
- 2 lb shrimp (fresh)
- 1 1/2 c dry wine (white)
- 4 tb non-fat powdered milk
- 4 tb cornstarch
- 1 tb safflower
- 1 tb tomato puree
- 1 tb chives (minced)
- 1/2 ts cognac
- 1 ts tarragon
- 1/2 ts thyme
- 1 pn saffron
- 1 slice celery stalk
- 1 slice carrot
- 1 slice leek (cleaned)
and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional). This rich-tasting bisque has only 90 calories per serving.
