You are here

Salmon Bisque

Western.Chefs's picture
  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)

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

Side Dish

Rate It

Your rating: None
Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1682 Calories from Fat 1072

% Daily Value*

Total Fat 122 g187.2%

Saturated Fat 65.7 g328.7%

Trans Fat 0 g

Cholesterol 361.8 mg120.6%

Sodium 4620 mg192.5%

Total Carbohydrates 78 g26.1%

Dietary Fiber 11.3 g45.3%

Sugars 15.3 g

Protein 66 g132%

Vitamin A 188.2% Vitamin C 55.3%

Calcium 68.4% Iron 30%

*Based on a 2000 Calorie diet

Salmon Bisque Recipe