Soup, Chili, Stew and Dumpling Recipes
Salmon Bisque
Yield: 6 to 8 servings
Ingredients
- 1/2 cup (1 stick) butter
- 2 large onions, chopped
- 2 stalks celery and leaves, chopped
- 1/2 green bell pepper, chopped
- Shrimp (optional)
- 2 tablespoons all-purpose flour
- 1 can whole tomatoes
- 2 cups Half-and-Half
- 1 can pink salmon
- Parsley
- Green onions
- Salt and pepper, to taste
Instructions
- In saucepan add butter, onions, celery and leaves and bell pepper. Cook until limp. Add flour; mix well. Add tomatoes, let simmer for 20 to 30 minutes.
- Add salmon that has been deboned and drained. Add cream and simmer. Do not let boil. Simmer for about 30 minutes.
- Add shrimp to bisque 10 minutes before serving. Add parsley and green onions.
- Serve over rice.