As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan.
Makes 8 servings
- ¼ cup butter or margarine
- ¼ cup all-purpose flour
- 2 cans (14 oz each) chicken broth
- 4 cups half-and-half
- ½ cup dry white wine or water
- ½ cup chopped drained roasted red bell pepper (from 7-oz jar)
- 12 oz cod fillet, cut into 1-inch pieces
- 12 oz uncooked peeled deveined medium shrimp, thawed if frozen and tail shells removed
- ½ cup basil pesto
- Salt and ground pepper, to taste
- In 4-quart Dutch oven, melt butter over medium-high heat ; stir in flour.
- Gradually stir in broth, half-and-half and wine ; stir in bell peppers and cod.
- Heat to boiling, stirring occasionally.
- Stir in shrimp, simmer uncovered 2 to 3 minutes or until shrimp are pink ; stir in pesto, salt and pepper.
BON APPÉTIT
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