Recipe: Shrimp, Brie and Squash Bisque

Makes 8 first-course or 4 entree servings

- 1 pound large shrimp in the shell

- 4 tablespoons olive oil, divided

- 1 can (14 ounces) chicken broth

- 2 cups water

- 1-½ cups diced onion

- 4 cups ½-inch-diced, peeled winter squash (any type of sweet squash or pumpkin combination may be used; allow about 1-½ to 2 pounds whole squash)

- 2 cloves garlic, minced

- ¼ teaspoon ground nutmeg

- ¼ teaspoon cayenne

- 1-½ teaspoons salt

- 1 cup heavy cream

- 6 ounces brie cheese, cut in cubes

- Salt

- White pepper

- Coarsely chopped Italian parsley

1. Peel and devein the shrimp, reserving the shells and tails. Chop the shrimp into ½-inch pieces and refrigerate. In a large heavy saucepan, heat 2 tablespoons olive oil over medium-high heat until hot. Sauté the shells for about 2 minutes until they turn pink and have some good color. Add the chicken broth and water and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Then strain the broth and discard the shells. You should have 4 cups of liquid; if needed, add water. Set aside.

2. In a large heavy saucepan or Dutch oven, heat the remaining 2 tablespoons olive oil over medium-high heat until hot. Sauté the onion and squash for 4 minutes. Add the garlic, nutmeg, cayenne, bay leaf and salt and sauté for about 1 minute more. Add the shrimp stock and bring to a simmer. Add the cream, return to a simmer, then reduce the heat to low and simmer for about 15 minutes or until the squash is very tender.

3. Remove from the heat. Discard the bay leaf and stir in the brie. Being very careful, purée in a blender or food processor in batches. Then return to the pan.

4. Set the pan over medium heat and bring the bisque to a very low simmer. (Do not increase the heat too high or the soup might separate.) Add the reserved shrimp and cook for about 2 to 3 minutes until the shrimp are pink and just cooked through. Add salt, taste for seasoning, then add more if desired. Add a small pinch or so of white pepper to taste. Divide the soup among warmed soup bowls. Sprinkle each serving with parsley.

From ©2005 by Kathy Casey Food Studios ®