Seafood Bisque

This soup is delicious. Seriously.

My husband and I took a bite and turned to each other and both said, “this has to become a staple.” We laughed for a minute and then my husband added, “even during the summer.”

Please try it and tell me what you think. I’m already looking forward to making it again soon!

Recipe courtesy of Betty Crocker.

Seafood Bisque

Total time: 25 minutes

Servings: 8

1/3 cup butter

1/3 cup all-purpose flour

2 can (14 oz each) chicken broth

4 cups half-and-half

1/2 cup dry white wine or water

1/2 cup chopped drained roasted red bell peppers

12 oz cod fillet, cut into 1-inch pieces

12 oz uncooked deveined peeled medium shrimp, thawed if frozen and tail shells removed

1/2 cup basil pesto

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1. In 4-quart pot, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and half and wine (or water). Stir in bell peppers and cod. Heat to boiling, stirring occasionally.

2. Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink. Stir in pesto, salt and pepper.