New orleans shrimp & squash bisque

Yield: 4 Servings

Ingredients:

2 md Onions
6 c Chicken stock
2 sm Carrots thinly sliced
2 tb Dill
1 ts Tabasco Salt & pepper to taste
2 tb Unsalted butter
4 md Yellow squash
2 md Potatoes diced
2 ts Worcestershire sauce
1/2 lb Cooked shrimp

Instructions:

In a large sauce pan saute onions in butter add stock squash potatoes and carrots. Cook until vegetables are tender. Cool and puree in blender. Return bisque to stove and add remaining ingredients. Bring to boil for 2 minutes then serve. Add dollop of sour cream and a sprinkle of dill weed for garnish if desired.