Seafood Bisque

1/3

cup butter or margarine

1/3

cup Gold Medal™ all-purpose flour

3 1/2

cups Progresso™ chicken broth (from 32-oz carton)

cups (1 quart) half-and-half

1/2

cup dry white wine or water

1/2

cup chopped drained roasted red bell peppers (from 7-oz jar)

oz cod fillet, cut into 1-inch pieces

oz uncooked deveined peeled medium shrimp, thawed if frozen and tail shells removed

1/2

cup basil pesto

1/4

teaspoon salt

1/8

teaspoon freshly ground pepper

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1

In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
2

Stir in shrimp. Reduce heat; simmer uncovered 2 to 3 minutes or until shrimp are pink. Stir in pesto, salt and pepper.

Cooked shrimp works great in this recipe, too. Just add the shrimp to the bisque and simmer until thoroughly heated.
As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded Parmesan cheese on each serving. Or for a simple yet "showy" garnish for each serving, tie a chive around an additional cooked shrimp.