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September 11, 2005



That Bisque looks divine - printing out to try. Thanks for the recipe!


That looks beautiful! But with regard to the statement "there's no getting around the cream," you might check out Melissa Clark's shrimp bisque recipe from The New York Times. It comes out with a rich, beautiful mouthfeel without a drop of cream, and instead uses pureed cooked rice. Absolutely delicious!

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