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Sbisa's Yellow Squash and Shrimp Bisque

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Squash
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Brent, Paul
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Sbisa's Yellow Squash and Shrimp Bisque
Restaurants of New Orleans
by Roy F. Guste, Jr., 1982, W.W. Norton & Co.

1 pound yellow squash, sliced
2 quarts water
6 tablespoons butter
1/3 cup flour
1/3 cup chopped onion
1/3 cup chopped bell pepper
1/3 cup chopped celery
1/4 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon powdered thyme
2 bay leaves
1 chicken bouillon cube
1/2 teaspoon salt
1/2 pound raw, peeled, deveined shrimp, chopped
(11 ounces unpeeled, heads on)
1/2 cup heavy cream

Boil the sliced yellow squash in the water for 25 minutes. Reserving
the liquid, strain the squash in a colander. Purée the squash.
Melt the butter in a 3-quart saucepan and stir in the flour. Whisk the
roux over medium heat until it is golden, approximately 6 to 7 minutes.
Add the onion, bell pepper and celery. Sauté the mixture for 5 minutes.
Add the puréed squash, reserved liquid, white pepper, cayenne, thyme,
bay leaves, chicken bouillon cube and salt. Simmer the mixture for 20 minutes. Add the chopped shrimp and heavy cream. Simmer the bisque
for 10 minutes more. Correct the seasonings and serve. Serves 6.

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