springer@khonshu.Colorado.EDU (Jann Springer) (02/20/91)
This is a favorite of mine especially in the winter.
Cheese Bisque
1/2 cup celery slices
2 T. butter or margarine
1 8 oz. package of cream cheese, cubed
1 C. milk
1/2 lb. Velveeta cheese, cubed
1 6 oz. bag frozen cooked tiny shrimp, thawed, drained (optional)
1/3 C. dry white wine
1/4 t. dill weed
lemon pepper to taste
In a 2 quart saucepan, cook the celery in the butter until tender. Add
the cream cheese and milk and stir over medium heat until melted (be
careful not to scorch). Add the Velveeta, shrimp, and wine. Heat
thoroughly, stirring occasionally until the cheese is melted. Add lemon
pepper and dill. Serve. Good with fresh bread or rolls.
Yield: 5 1 cup servings
Variations: Substitute additional milk for the wine.
Substitute ham or a vegetable for the shrimp.