Salmon Bisque
Try this Salmon Bisque recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1 onion, chopped
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1/4 cup heavy cream
- 2 carrots, chopped
- 1/4 cup white wine
- 3 garlic cloves minced
- 5 cups chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon canola oil
- 2 bay leaves
- 1 teaspoon sweet paprika
- 2 stalks celery chopped
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thy
- 1 lb salmon (i used wild sockeye) seasoned with salt and pepper, cooked and flaked
- 2 tablespoons fresh chives finely chopped, for serving
- Carbohydrate 11.8506301208548 g
- Cholesterol 1175.44093751952 mg
- Fat 243.114451047608 g
- Fiber 1.04739583393668 g
- Protein 286.224889374933 g
- Saturated Fat 71.7403358370718 g
- Serving Size 1 1 serving (1716g)
- Sodium 1155.85727084785 mg
- Sugar 10.8032342869181 g
- Trans Fat 20.249109583677 g
- Calories 3454 calories
To a large pot over medium heat, add the butter and oil. Add the onion, carrots, celery, cooking about 5-7 minutes. Stir in the garlic, thyme, bay, tomato paste, paprika, salt and pepper. Cook another 1 minute. Turn the heat up to high and stir in the wine, followed by the broth and Worcestershire. Bring to a simmer, turn down the heat, cover and cook 20 minutes or until the vegetables are very soft, stirring occasionally. Remove from heat and discard bay leaves. Using a hand immersion blender, blend the soup until very smooth. Stir in the lemon juice and heavy cream. Ladle the soup into bowls and top with flaked salmon and chives, with lemon wedges on the side.
