A bit of this and a bit of that Consider his Shrimp Bisque recipe. The shrimp stock base is enriched with sauteed shrimp shells, carrots, onions and celery. It is bound by heavy cream and is enhanced with sherry and roasted peppers—a classic French soup with a whisper of Spanish influence. One classic soup that always seems to get better with age (the chef's age and experience that is) is clam chowder. Chef Monte Drollinger, at Normandy Park Assisted Living in Washington ...

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