Smoked Salmon Bisque (Print Version)
# Ingredients:
01 -
¼ cup butter.
02 -
½ medium yellow onion, chopped.
03 -
1 cup leeks, thinly sliced.
04 -
1 cup mushrooms, thinly sliced.
05 -
1 tablespoon minced garlic.
06 -
32 oz clam juice.
07 -
4 oz hot smoked salmon, chopped.
08 -
2 cups whole tomatoes, canned.
09 -
2 tablespoons fresh parsley, chopped.
10 -
¼ cup fresh cilantro, chopped.
11 -
2 tablespoons fresh dill, chopped, plus more for garnish.
12 -
Black pepper to taste.
13 -
Crushed red pepper to taste.
14 -
½ teaspoon Old Bay seasoning (optional).
15 -
3 tablespoons all-purpose flour.
16 -
1 cup milk.
17 -
1 cup cream.
18 -
¾ pound fresh salmon fillet, cut into ½-inch cubes.
19 -
Kosher salt to taste.
# Instructions:
01 -
Melt butter over medium heat. Cook onion, leeks, mushrooms, and garlic until onions turn clear and mushrooms release their liquid, about 10 minutes.
02 -
Pour in clam juice, smoked salmon, and tomatoes (break them up as you add). Mix in herbs, peppers, and Old Bay if using.
03 -
Whisk flour with milk until smooth in a separate bowl. Stir in cream, then blend into the soup.
04 -
Mix in salmon cubes and simmer gently for 5 minutes. Don't let it boil after adding dairy.
05 -
Optionally blend some or all of the soup. Season with salt and top with fresh dill.
# Notes:
01 -
Hot-smoked salmon works best for stronger flavor.
02 -
Soup can be left chunky or blended smooth.
03 -
Keep heat low after adding dairy to prevent curdling.