Smoked Salmon Bisque Recipe |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base. Chowders tend to be more stew-like or chunky, and bisques puréed. Bisques are traditionally made with shellfish, though these days a puréed tomato, cream-based soup can be called a bisque too. We half-puréed this smoked salmon bisque, which accounts for the photograph. I made this delicious soup the other day after being inspired by a bisque we had at a local bistro and wine bar. So creamy and good. Ingredients:
1/4 cup butter |
1 cup leek, sliced |
1/2 yellow onion, chopped |
1 cup mushroom, sliced |
1 tablespoon garlic, minced |
3 tablespoons flour |
32 fluid ounces clam juice |
3/4 lb salmon fillet, cubed |
2 -4 ounces smoked salmon, chopped |
2 cups stewed tomatoes |
2 tablespoons fresh parsley, chopped |
1/4 cup fresh cilantro, chopped |
2 tablespoons fresh dill, chopped |
1 cup heavy cream |
1 cup milk |
1 pinch black pepper |
1 pinch crushed red pepper flakes |
1/2 teaspoon old bay seasoning (optional) |
salt |
Directions:
1. Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes).
2. Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through.
3. Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. 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.
4. Garnish with fresh dill.
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