Shrimp Bisque

French in origin, this smooth, creamy soup features shrimp, puréed vegetables, and a touch of dry vermouth. It creates a memorable start to any meal, and it's simplicity and lush qualities make it a practical alternative to more time-consuming, complicated versions.


10 minutes


50 minutes






  • ¼ cup Challenge Butter (½ stick)
  • ½ teaspoon garlic, crushed
  • 1½ cups onion (1 large), chopped
  • 1 cup celery, chopped (2 stalks)
  • 5 cups potatoes, peeled and cut in ¾ inch cubes (2 pounds)
  • 1 can chicken broth (14.5 ounce)
  • 2 cups milk
  • ⅛ teaspoon black pepper
  • ¼ teaspoon dried whole thyme
  • ¼ teaspoon dried whole basil leaves
  • ¼ cup dry vermouth
  • ½ pound precooked small shrimp


  • 1

    Melt butter in 4-quart saucepan. Add garlic, onion and celery; cook until onions are tender (20 minutes.)

  • 2

    Add potatoes, broth and milk; bring just to a boil. Add black pepper and herbs; simmer 25 minutes.

  • 3

    Remove half of soup mixture and puree it; then add back to remaining portion. Add vermouth and shrimp. Bring mixture just to a boil and simmer for 5 minutes.

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