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Salmon Bisque

Western.Chefs's picture
Ingredients
  Butter/Margarine 4 Tablespoon
  Onion 1 Medium, diced
  Stalk celery 1 Medium, diced
  All purpose flour 2 Tablespoon
  Paprika 2 Teaspoon
  Water 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Dill weed 1⁄8 Teaspoon
  Bouillon cube/Envelope 1 (Chicken Flavored)
  Canned salmon 7 3⁄4 Ounce, drained and coarsely flaked (1 Can)
  Half and half 1 Pint
  Dry sherry 1 Tablespoon
  Celery leaves 4 (For Garnish)
Directions

1. In 2-quart saucepan over medium heat, in hot butter or margarine, cook diced onion and celery until vegetables are tender, stirring occasionally. Stir in flour and paprika until blended; cook 1 minute. Stir in water, salt, dill weed, and bouillon; over medium heat, cook, stirring constantly, until mixture thickens and is smooth. Remove saucepan from heat; stir in salmon.
2. Spoon salmon mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth.
3. Return blended salmon mixture to same saucepan; stir in half-and-half and sherry. Over medium heat, heat bisque until hot, stirring frequently. Garnish with celery leaves.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Salmon

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