The Pioneer Woman Tasty Kitchen
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Salmon Bisque

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A creamy and flavorful soup topped with fresh salmon.

Ingredients

  • 2 Tablespoons Butter
  • 1 Tablespoon Canola Oil
  • 1 whole Onion, Chopped
  • 2 whole Carrots, Chopped
  • 2 stalks Celery, Chopped
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Fresh Thyme Leaves, Minced (or 1 Teaspoon Dry Thyme)
  • 2 leaves Bay
  • 2 Tablespoons Tomato Paste
  • 1 teaspoon Sweet Paprika
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups White Wine
  • 5 cups Chicken Broth
  • 1 teaspoon Worcestershire Sauce
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ cups Heavy Cream
  • 1 pound Salmon, Seasoned With Salt And Pepper, Cooked, And Flaked
  • 2 Tablespoons Fresh Chives, Finely Chopped, For Serving

Preparation

To a large pot over medium heat, add the butter and oil. Add the onion, carrots, and celery, cooking about 5-7 minutes. Stir in the garlic, thyme, bay leaves, tomato paste, paprika, salt and pepper. Cook another 1 minute.

Turn the heat up to high and stir in the wine, followed by the broth and Worcestershire. Bring to a simmer, turn down the heat, cover and cook 20 minutes or until the vegetables are very soft, stirring occasionally. Remove from heat and discard bay leaves.

Using a hand immersion blender, blend the soup until very smooth. Stir in the lemon juice and heavy cream. Ladle the soup into bowls and top with flaked salmon and chives, with lemon wedges on the side.

Note: I pan-fried my salmon in a little bit of oil for this recipe, but you can also bake, broil, or poach it.

Adapted from An Edible Mosaic.

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2 Reviews

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Avatar of wens965

wens965 on 5.16.2013

I made this for my family during lent and it was fantastic! My husband brought the leftovers the next day to work for lunch and everyone was asking him what smelled so good! My 12 year-old had two helpings! This recipe is easy and elegant and I will definately be making this again!

Avatar of Katie

Katie on 4.2.2013

I really enjoyed this recipe. It has a really unique flavor!

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