Ingredients
- 4 squash (yellow)
- 2 onions
- 2 carrots
- 2 potatoes
- 1 tabasco
- 6 cup chicken stock
- 1/2 pound shrimp
- 2 tablespoon butter (unsalted)
- 2 teaspoon worcestershire sauce
- 2 tablespoon dill
In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes, then serve.
Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.