Shrimp Bisque - cooking recipe

Ingredients

4 Tbsp. butter
1 large onion, chopped
1 c. chopped celery (including some leaves)
4 c. peeled, diced potatoes
1/4 c. finely chopped parsley
1/2 tsp. salt
4 c. chicken broth
4 c. milk or cream
3 Tbsp. cornstarch
1/4 c. water
24 oz. small frozen cooked shrimp, partially thawed

Preparation

In large heavy pot, melt butter.
Add onion and celery.
Cook slowly until onion is very soft (about 15 minutes).
Add potatoes, parsley, salt and chicken broth.
Bring to a boil.
Reduce heat, cover and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat covered until steaming, not boiling.
Stir in shrimp.
Stir together cornstarch and water and add to soup. Continue cooking and stirring until soup boils and thickens.