Bisque Image - Masterfile


2 teaspoons olive oil

1 medium onion, thinly sliced

2 carrots, thinly sliced

2 tablespoons minced fresh ginger

3 cloves garlic, minced

2 cups water

1 baking potato (8 ounces), peeled and thinly sliced

1 teaspoon grated lemon zest

1 teaspoon tarragon

3/4 teaspoon salt

1 pound medium shrimp, shelled and deveined

1 can (14 1/2 ounces) stewed tomatoes


1. In a large saucepan, heat the oil over low heat. Add the onion, carrots, ginger, and garlic, and cook until the onion is tender, about 7 minutes.

2. Add the water, potato, lemon zest, tarragon, and salt to the sautéed vegetables and bring to a boil. Reduce to a simmer, cover, and cook until the potato is tender, about 5 minutes.

3. Meanwhile, cut the shrimp into small pieces and set aside.

4. Add the tomatoes to the pan and return to a boil. Add the shrimp and cook until just cooked through, about 2 minutes.

5. Remove from the heat and with an immersion blender, puree the soup in the pan until thick, but not quite smooth. Makes 4 servings

Nutrition Facts

PER SERVING 234 calories, 4.5g total fat (0.7g saturated), 162mg cholesterol, 4g dietary fiber, 25g carbohydrate, 24g protein, 837mg sodium

Good source of: beta carotene, magnesium, niacin, omega-3 fatty acids, potassium, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin D, zinc

A bisque is a smooth, thick seafood soup, usually enriched with heavy cream. Here, potatoes help give a sense of richness without adding fat. If you don’t have an immersion blender, you could puree this in batches in a regular blender or food processor.

If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 24 Oct 2011

Last Modified: 25 Mar 2015