Velvety Shrimp Bisque

Ingredients

• 3 tbsp butter
• 1 tsp Herb & Garlic Dip Mix
• 1 can (14 oz/398 ml) diced tomatoes
• 1 large potato, peeled and cubed
• 2 bottles (8 oz/240 ml) clam juice, or 2 — (10 oz/284 ml) cans clam nectar
• 1 ¹⁄₂ cups water
• 2 - 3 tsp 3 Onion Dip Mix
• 1 - 2 tsp Spinach Dip Mix
• 1 tsp grated orange peel
• 2 cups baby shrimp
• ¹⁄₂ cup heavy cream

Preparation

1. Melt butter in Multipurpose Pot over medium heat. Add Herb & Garlic Dip Mix and sauté for 30 seconds, until fragrant. Stir in tomatoes, potato, clam juice, water, 3 Onion Dip Mix, Spinach Dip Mix and orange peel.
2. Cover and bring to a boil, then reduce heat and simmer for 10-15 minutes, until potatoes are very soft. Add shrimp. Bring to a boil, stirring often. Cover and reduce heat. Simmer for 5 minutes, until shrimp is warm.
3. Purée soup in a blender, then stir back into pot. Add cream and simmer until warm. Ladle into soup bowls or dish up in verrines.