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John Drees With Southern Lights Bistro Makes Warm Winter Dish

9:26 AM, Feb 28, 2013   |    comments
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Greensboro, NC -- A hearty bowl of soup is the perfect way to stay inside and keep cozy at home on a cold winter day.  

John Drees, a managing partner with Southern Lights Bistro, stopped by the Good Morning Show to reveal how to make Winter Vegetable Chowder and Shrimp Bisque. The warm winder dish was popular in the WFMY News 2 Newsroom!

Follow the recipe for Winter Vegetable Chowder and Shrimp Bisque

3 Tab. Veg, Oil
12 oz. Shrimp Peeled and Deveined
1 Cup finely chopped Celery
1 Cup finely chopped Onion
1 Cup finely chopped Carrot
2 cups Diced Russet Potato
1/2 tea. Dry Thyme
1/2 tea. Dry Dill
1 Tab. Old Bay Seasoning
6 Cups Chicken Broth
1 Cup Heavy Cream

In a large sauce pan heat the vegetable oil until hot. Add the celery,onion and carrot; cook 5 minutes then add the Thyme, Dill and Old Bay. Stir for 1 minute, add Shrimp, cook for 2 minutes then add Chicken Broth. Bring to a boil and simmer for 5 minutes, add Heavy Cream and puree. Serve immediately. Makes 4 bowls.

1/4 cup vegetable oil
1 cup celery, finely chopped
1 cup onion, finely chopped
1 cup carrot, finely chopped
1/2 cup bacon bits
2 cups butternut squash, 1/2 inch cubes
1 cup acorn squash, 1/2 inch cubes
1 cup turnips, 1/2 inch cubes
1 cup parsnips, 1/2 inch cubes
6 cups chicken broth
2 cups heavy cream

In a large saucepan heat oil until hot. Add celery onion carrots and bacon. Cook 2 minutes on low heat. Add squashes, turnips and parsnips. Cook 15 minutes on low heat. Turn heat to high, add chicken broth, bring to boil, reduce heat and add cream, simmer for 2 minutes. Add salt and pepper to taste. Serves 4 large bowls.

WFMY News 2

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