|Nutritional Guidelines (per serving)|
|Servings: 4 bowls|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||42%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a nice salmon soup to serve with a sandwich or salad for lunch, or add it to a special dinner menu. It's surprisingly easy to fix with a basic roux, chicken broth, and seasonings.
- 6 tablespoons butter
- 1 tablespoon grated onion
- 5 tablespoons all-purpose flour
- 1 medium bay leaf
- 1 3/4 cups low sodium or unsalted chicken broth or stock
- 1/2 cup dry white wine
- 1 tablespoon tomato paste
- 1 small can (approx. 7 1/2 ounces) salmon with juices
- 1 cup half-and-half or whole milk
- kosher salt and freshly ground black pepper to taste
- garnish suggestions: roasted red pepper strips, sour cream, olive oil, croutons, parsley
Heat the butter in a medium saucepan until melted; add onion and saute for 4 to 5 minutes, until tender.
Blend the flour into the butter and onion mixture. Cook, constantly stirring, for 2 minutes. Add the bay leaf and gradually stir in broth. Cook, stirring until thickened and smooth.
Stir in wine and cook over low heat for 10 minutes. Discard the bay leaf.
Stir in tomato paste and salmon with juices. Process in the blender in batches until smooth, then return to the saucepan. Stir in the half-and-half and season with salt and pepper to taste.
Garnish with roasted red pepper strips, croutons, parsley, or sour cream.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Replace the half-and-half with light cream or heavy cream for a richer bisque.