Fish-Asparagus Bisque
Recipe from Better Homes and Gardens

Serve this thick, velvety soup with a crisp vegetable salad and an assortment of crackers.


Fish-Asparagus Bisque

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Servings: Makes 4 servings.
Total Time: 30 mins
Related Categories: Asparagus, Cod Fish, Low Calorie, Other Fish and Seafood, Quick and Easy, Seafood Bisque
 
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Ingredients
  • 1/2  pound
    fresh or frozen cod or orange roughy fillets
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  • 1  cup
    sliced leeks or chopped onion
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  • 1  cup
    sliced fresh shiitake mushrooms or button mushrooms
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  • 1/2  pound
    asparagus spears, cut into 1-inch pieces (1 cup) or 1/2 of a 10-ounce package frozen cut asparagus, thawed
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  • 1  clove
    garlic, minced
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  • 1/4  cup
    margarine or butter
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  • 1/4  cup
    all-purpose flour
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  • 1  teaspoon
    snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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  • 1  teaspoon
    snipped fresh savory or 1/4 teaspoon dried savory, crushed
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  • 1  14-1/2-ounce can
    chicken broth
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  • 1-3/4  cups
    milk
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  • 1/2  cup
    shredded Jarlsberg cheese or Swiss cheese ( 2 ounces)
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Directions
1.
Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan or Dutch oven cook leeks or onion, mushrooms, asparagus, and garlic in margarine or butter for 6 to 8 minutes or until vegetables are crisp-tender. Stir in flour, thyme, and savory. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
2.
Add the fish. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes more or until fish flakes easily with a fork. Stir in cheese. Makes 4 servings.
Nutrition information
Calories 324, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 43 mg, Sodium 614 mg, Carbohydrate 17 g, Protein 22 g. Percent Daily Values are based on a 2,000 calorie diet
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