Roasted Red Pepper Bisque with Shimp Garnish

Roasted Red Pepper Bisque with Shimp Garnish
Yield:
4 L or 16 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
onions, chopped 8 oz. [250 g] 2 cups [500 mL]
margarine 2 oz. [60 g] 1/4 cup [50 mL]
canned roasted red peppers, chopped 3 lb. [1.5 kg] 3 qt. [3 L]
chicken stock 4 lb. [2 kg] 4 qt. [4 L]
Philadelphia Light Brick Cream Cheese Spread, softened 12 oz. [360 g] 1 cup [250 mL]
flour 1 oz. [30 g] 1/2 cup [125 mL]
whipping cream 8 oz. [240 g] 1 cup [250 mL]
salt - 1 tsp. [5 mL]
black pepper - 1/2 tsp. [2 mL]
cooked cleaned shrimp 1 lb. [500 g] 32 each
onions, chopped 2 oz. [60 g] 1/2 cup [125 mL]
margarine 1/2 oz. [15 g] 1 Tbsp. [15 mL]
canned roasted red peppers, chopped 12 oz. [350 g] 3 cups [750 mL]
chicken stock 1 lb. [1 kg] 1 qt. [1 L]
Philadelphia Light Brick Cream Cheese Spread, softened 3 oz. [90 g] 1/4 cup [50 mL]
flour - [6 g] 1 Tbsp. [15 mL]
whipping cream 2 oz. [60 g] 1/4 cup [50 mL]
salt - 1/4 tsp. [1 mL]
black pepper - 1/8 tsp. [.5 mL]
cooked cleaned shrimp 4 oz. [125 g] 8 each

Directions

Saute onions in margarine in stockpot on medium-high heat until crisp-tender. Add red peppers; cook 2 min., stirring occasionally. Stir in chicken stock. Reduce heat to low; simmer 10 min., stirring occasionally. Cool slightly. Add to blender, in batches; blend until smooth. Strain and return to stockpot.

Beat cream cheese spread and flour with electric mixer until well blended. Gradually add to soup, stirring with wire whisk after each addition until well blended. Add whipping cream, salt and pepper; mix well. Cook on medium heat until heated through, stirring occasionally.

For each serving: Ladle 1 cup of the soup into shallow bowl just before serving; top with 2 shrimp.

Kraft Kitchens Tips

559255 : 109168

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Nutritional Information
Calories
 200
Total fat
 13 g
Saturated fat
 6 g
Cholesterol
 90 mg
Sodium
 990 mg
Carbohydrate
 13 g
Dietary fibre
 2 g
Sugars
 6 g
Protein
 11 g
Vitamin A
 45 %DV
Vitamin C
 240 %DV
Calcium
 6 %DV
Iron
 10 %DV