Smoked Salmon Bisque (Print Version)
# Ingredients:
01 -
4 oz hot smoked salmon, diced.
02 -
1 cup thinly sliced mushrooms.
03 -
Black pepper as desired.
04 -
1 tablespoon minced garlic.
05 -
Half a medium yellow onion, chopped.
06 -
32 oz of clam juice.
07 -
1 cup milk.
08 -
¼ cup butter.
09 -
3 tablespoons plain flour.
10 -
1 cup leeks, sliced thin.
11 -
¾ pound fresh salmon fillet, cut into small cubes (½ inch wide).
12 -
½ teaspoon Old Bay seasoning (optional).
13 -
1 cup cream.
14 -
2 tablespoons fresh dill, minced, and some extra for decorating.
15 -
2 cups canned whole tomatoes.
16 -
A little crushed red pepper to taste.
17 -
¼ cup fresh cilantro, chopped finely.
18 -
A pinch of kosher salt to taste.
19 -
A couple of tablespoons of parsley, chopped fresh.
# Instructions:
01 -
Combine flour with milk by whisking until smooth. Mix in cream, and add to the soup afterwards.
02 -
Melt the butter, then sauté onions, mushrooms, garlic, and leeks. Stir now and then. Cook until the mushrooms soften and onions turn see-through, which takes around 10 minutes.
03 -
Pour in the clam juice, smoked salmon, canned tomatoes (crush them lightly), and all your herbs and spices. Let it simmer together until warm.
04 -
Pop in the fresh salmon chunks and cook it gently for about 5 minutes. For a creamy texture, you can purée part or all of the soup. Sprinkle dill on top, adjust the salt, and serve warm.
# Notes:
01 -
For a bolder taste, use hot-smoked salmon.
02 -
Avoid boiling after adding milk or cream.
03 -
You can keep the soup chunky or blend it smooth, whatever you like.