Salmon Bisque for Two

8 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  CHAMMI

“A quick cream soup with salmon.”

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Adjust Servings

Original recipe yields 2 servings



  1. Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.
  2. Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.
  3. In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.

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Reviews (8)

Rate This Recipe
B. Peck

B. Peck

This recipe just needs more half-&-half, about a cup more, and then it tastes terrific. I'd add a little bit more right before blending, and then the rest when it goes back on the stove.



Very good! I used homemade chicken broth in place of the bouillon and the white wine, and added garlic to the roux. Instead of puree-ing, I left everything intact and served as is. Will definitely use again!



not good.

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Amount Per Serving (2 total)

  • Calories
  • 406 cal
  • 20%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 25.9 g
  • 52%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 348 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Salmon with Pineapple Tomato Salsa


next recipe:

Shrimp and Crab Bisque