Name: Smoked Salmon Bisque
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1/4 cup butter (1/2 stick) -; 1 cups thinly sliced leeks -; 1/2 chopped yellow onion -; 1 cup thinly sliced mushrooms -; 1 tablespoon minced garlic -; 1 quart (32 oz) clam juice -; 3/4 pounds salmon fillet, chopped 1/2 inch cubes -; 2 to 4 ounces hot smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped -; 2 cups canned whole or stewed tomatoes -; 2 tablespoons chopped fresh parsley -; 1/4 cup chopped fresh cilantro -; 2 tablespoons chopped fresh dill -; Pinch black pepper -; Pinch crushed red pepper -; 1/2 teaspoon Old Bay seasoning (optional) -; 3 tablespoons all-purpose flour -; 1 cup cream -; 1 cup milk -; Salt to taste -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Salmon Bisque

1. 1/4 cup butter (1/2 stick) -

2. 1 cups thinly sliced leeks -

3. 1/2 chopped yellow onion -

4. 1 cup thinly sliced mushrooms -

5. 1 tablespoon minced garlic -

6. 1 quart (32 oz) clam juice -

7. 3/4 pounds salmon fillet, chopped 1/2 inch cubes -

8. 2 to 4 ounces hot smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped -

9. 2 cups canned whole or stewed tomatoes -

10. 2 tablespoons chopped fresh parsley -

11. 1/4 cup chopped fresh cilantro -

12. 2 tablespoons chopped fresh dill -

13. Pinch black pepper -

14. Pinch crushed red pepper -

15. 1/2 teaspoon Old Bay seasoning (optional) -

16. 3 tablespoons all-purpose flour -

17. 1 cup cream -

18. 1 cup milk -

19. Salt to taste -

How to cook deliciously - Smoked Salmon Bisque

1. Stage

Cook the onions, leeks, mushrooms, and garlic in butter: Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, and garlic and cook, stirring frequently, until onions are translucent and mushrooms have given up their moisture, about 7 to 10 minutes.

2. Stage

Add the soup base ingredients: Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, crushed red pepper, and Old Bay seasoning (if using). Cook until heated through.

3. Stage

Make a slurry: Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir into the soup.

4. Stage

Stir in fresh salmon: Simmer for 5 more minutes. Do not allow the soup to boil after the addition of the dairy.

5. Stage

Purée (optional): If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste. Garnish with fresh dill.