Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer, or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup.
“The Bookbinder Unwinder is our special homage to the original Bookbinder Soup,” said he hotel’s Executive Chef Ezequiel Dominguez. As this variant of seafood bisque was first made in ...