Served as main course. Non-vegetarian dish.

2 Onions

6 cup Chicken stock

2 Carrots, thinly sliced

2 Tablespoon Dill

1 teaspoon Tabasco

Salt and Pepper to taste

2 Tablespoon Unsalted Butter

4 Yellow Squash

2 Potatoes, diced

2 teaspoon Worcestershire Sauce

1/2 lb Cooked Shrimp

In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots. 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.

Serves: 4

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