2 medium Onions
6 cup Chicken stock
2 tablespoon Dill
1 teaspoon Tabasco
Salt & pepper to taste
2 tablespoons unsalted butter
4 medium yellow squash
2 teaspoons Worcestershire sauce
1/2 pound cooked shrimp
In a large sauce pan, saute onions in butter, add stock & squash. 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.
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