Smoked Salmon Bisque Recipe
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄4cup butter
- 1
- 1⁄2
- 1
- 1
- 3tablespoons flour
- 32fluid ounces clam juice
- 3⁄4
- 2 -4
- 2cups stewed tomatoes
- 2
- 1⁄4
- 2
- 1cup heavy cream
- 1cup milk
- 1pinch black pepper
- 1
- 1⁄2teaspoon Old Bay Seasoning (optional)
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DIRECTIONS
- 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).
- 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.
- 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.
- Garnish with fresh dill.
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