Salmon Bisque
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 tablespoons unsalted butter
  • ½ cup diced onions
  • 1½ teaspoons minced garlic
  • 1 cup diced tomatoes
  • 1⅓ cups clam juice
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons chopped fresh dill
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ pound of uncooked salmon, cut into ½ inch chunks
  • 1 tablespoon flour
  • 1 cup heavy cream
Instructions
  1. Heat butter in a Dutch oven over medium high heat. Once the butter is melted, add onions and garlic and sauté until onions are translucent, about 3 minutes. Meanwhile, puree tomatoes in a blender.
  2. Add pureed tomatoes, clam juice, parsley and dill to the Dutch oven. Bring to a simmer. Add salt, pepper and salmon. Gently stir to combine. Simmer until the salmon is fully cooked, about 5 minutes.
  3. Meanwhile mix the flour and heavy cream in a small bowl. Whisk until the flour is well combined in the cream.
  4. Slowly add cream to the soup, once the salmon is cooked. Simmer until soup has thickened slightly, about 5 minutes.
  5. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/salmon-bisque/