Salmon Bisque for Two

8
CHAMMI 0

"A quick cream soup with salmon."

Ingredients

45 m {{adjustedServings}} servings 406 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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
  1. 11 Ratings

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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 definite...

not good.