|Onion||1 Medium, diced|
|Stalk celery||1 Medium, diced|
|All purpose flour||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|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)|
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.