Fresh Shrimp Bisque

Our lighter version of this luscious bisque substitutes stock and milk for most of the heavy cream.

Number of servings : 6

Prep time: 25 minutes

Cooking time: 30 minutes

Type of meal : | Soups | Soups

Special diet :


1 tablespoon unsalted butter
1 tablespoon vegetable oil
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
2 tablespoons all-purpose flour
3 cups fish stock or low-sodium chicken broth
1 can (14-1/2 ounces) low-sodium whole tomatoes, drained and chopped (1 cup)
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried marjoram
1/8 teaspoon ground nutmeg
1 pound medium shrimp, shelled, deveined, and cut into 1/2-inch pieces
1 cup low-fat (1% milkfat) milk
2 tablespoons heavy cream or low-fat milk
1/2 teaspoon salt
2 tablespoons fresh lemon juice
Sprigs of fresh marjoram (optional)


  1. In a large saucepan, heat the butter and oil over medium-high heat. Stir in the onion, celery, and carrot and sauté for 5 minutes, or until tender. Add the flour and cook, stirring constantly, until bubbly. Stir in the stock, tomatoes, wine, bay leaf, marjoram, and nutmeg and bring to a boil. Lower the heat and simmer, covered, for 15 minutes, then discard the bay leaf.
  2. In a food processor or blender, purée the soup, in batches if necessary, for 45 seconds, or until smooth. Return the soup to the saucepan. Add the shrimp and cook, uncovered, over medium heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer, or just until the soup is heated through and the shrimp are firm and pink. Remove from the heat and season with the salt and lemon juice. Garnish with sprigs of marjoram.

Nutritional information: