Jean's Salmon & Shrimp Bisque

Bergy's Note:

My friend Ted is a gourmet cook and he sent me this wonderful recipe. It is easy to make and tastes divine. Leave out the shrimp if you wish and just have it as a salmon bisque Serve with a nice crisp roll on the side

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ½ cup onion , chopped
• ½ cup celery , chopped
• 2 tablespoons butter
• 3 tablespoons flour
• 3 tablespoons fresh dill weed or 1 teaspoon dried dill
• ½ teaspoon salt
• 1 garlic cloves, crushed or ¼ teaspoon garlic powder
• ¼ teaspoon Worcestershire sauce
• 1⁄8; teaspoon pepper
• 4 cups whole milk or 4 cups 2% low-fat milk
• 1 (8 ounce) can salmon , drained, skinned and deboned
• ½ lb shrimp (frozen or fresh but not canned)
• 8 slices fresh lemon , thin

Directions:

1. Saute the onion& celery in the butter until the onion is translucent.
2. Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper.
3. Add milk, stir until mixed well, cook until thickened.
4. Flake the salmon and stir into the bisque, add shrimp.
5. Heat through.
6. Season to taste.
7. Serve with two slices of lemon floating on top.

Reviews

[Evie*]

Lovely soup Bergy! I used dried dill and about 300 graams of frozen shrimp. I had been lucky enough to receive a tin of red salmon in a food swap and it was used for this yummy soup. Nice consistency and I will make it again.

[BurgundyS]

I followed the recipe exactly (used 2% milk) and I love both salmon and shrimp...but this recipe was really disappointing for some reason. I can't quite figure out what was wrong with it, I just didn't enjoy it as much as I thought I would. Sorry.