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Salmon Bisque for Two

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CHAMMI

A quick cream soup with salmon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • 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

Directions

  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

B. Peck
16
6/26/2006

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.

BRANDIMOS
13
7/2/2008

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!

ANDIEJR
10
5/2/2005

not good.