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From Virginia Wiedemann:  "Here's a soup recipe that goes from 'walk into the kitchen' to 'serve' in 15 minutes or so. Healthy, delicious -- and beats carry out by a long shot!"

Dilled Tomato Bisque

1 can condensed tomato soup
1/4 cup very dry white wine
1 1/2 tsp fresh dill weed, chopped or 1/2 tsp dried dill
2 Tbsp dry butter buds
1 1/2 cups fat free half and half
dash Tabasco
    1/2 cup shredded provolone cheese
    4 oz. precooked baby shrimp
    1/2 cup shredded low-fat cheddar cheese

In a medium sauce pan, mix soup and wine.  Add butter buds and dill weed and stir well.  Slowly stir in half-and-half, then heat over  medium heat, stirring to prevent sticking.

When soup starts to simmer, add shrimp (optional), and stir to heat through.  Pour into bowls and top with grated cheese and a bit of freshly chopped dill weed if you have it, or dried dill.  If using shrimp, top with provolone; otherwise, use cheddar.  Serves 2.

Veggie cheese is good in this recipe!  Serve with a fresh fruit salad and crusty mixed grain bread or corn chips. 


The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

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