Fish-Asparagus Bisque

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

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Fish-Asparagus Bisque

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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.
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Nutrition Facts (Fish-Asparagus Bisque)

  • Per serving:
  • 324 kcal ,
  • 19 g fat
  • (6 g sat. fat ,
  • 43 mg chol. ,
  • 614 mg sodium ,
  • 17 g carb. ,
  • 22 g pro.
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