Cooking in The Lowcountry From The Old Post Office/Jane & Michael Stern 2004

Shrimp, Spinach & Blue Cheese Bisque

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`INGREDIENTS:`
4 cups seafood, fish, or chicken stock	2 pounds shrimp, cooked and chopped	4 cups spinach, cleaned and trimmed
1/4 pound butter	1 cup all-purpose flour	1 cup Clemson or buttermilk blue cheese, crumbled
1 cup heavy cream	bacon, crisply cooked and crumbled

`1`	Bring the stock to a boil and add the chrimp and spinach. Turn off the heat, and let stand while you make the roux. In a separate pot (make sure it is a bit larger than the one in use) prepare a roux by melting the butter and stirring in the flour. Cook the roux on high heat for just a few minutes. This will be very hot. Stir carefully and rapidly. Add the shrimp and spinach mixture to the roux in batches, and add the cheese in batches as well. Turn off and stir in the cream. Top with crumbled bacon.