Mexican Shrimp Bisque - cooking recipe

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 lb uncooked medium shrimp, peeled & deveined
1/2 cup sour cream
fresh cilantro (for garnish) (optional)
cubed avocado (for garnish) (optional)

Preparation

In a large saucepan, saute onion and garlic in oil until tender.
Stir in flour until blended.
Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite sized pieces; add to soup.
Simmer 5 minutes longer or until shrimp turn pink.
Gradually stir 1/2 cup hot soup into sour cream; return all to pan, stirring constantly.
Heat through (do not boil).
Garnish with fresh cilantro and cubed avocado, if desired.