Salmon Bisque Recipe
This Salmon Bisque recipe is from family cookbook and you can be rest assured that it works. I have a weakness for Salmon, thus I prepare this recipe often. Salmon Bisque makes a yummy Side Dish. In my estimation, if one is a chef, one needs to have a personal recipe of Salmon Bisque, just like I do.
Ingredients
4 tablespoons butter or margarine
1 medium-sized onion, diced
1 medium-sized celery stalk, diced
2 tablespoons all-purpose flour
2 teaspoons paprika
1 cup water
3/4 teaspoon salt
1/8 teaspoon dill weed
1 chicken-flavor bouillon cube or envelope
1 7 1/2 to 7 3/4 ounce can salmon, drained and coarsely flaked
1 pint half-and-half
1 tablespoon dry sherry
Celery leaves for garnish
Directions
1. In 2-quart saucepan over medium heat, in hot butter or margarine, cook diced onion and celery until vegetables are tender, stirring occasionally. Stir in flour and paprika until blended; cook 1 minute. Stir in water, salt, dill weed, and bouillon; over medium heat, cook, stirring constantly, until mixture thickens and is smooth. Remove saucepan from heat; stir in salmon.
2. Spoon salmon mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth.
3. Return blended salmon mixture to same saucepan; stir in half-and-half and sherry. Over medium heat, heat bisque until hot, stirring frequently. Garnish with celery leaves.
2. Spoon salmon mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth.
3. Return blended salmon mixture to same saucepan; stir in half-and-half and sherry. Over medium heat, heat bisque until hot, stirring frequently. Garnish with celery leaves.
