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.
*Hot liquids can blow the top off of a blender. To avoid explosions, don't fill the blender more than half full. Loosen the middle cup of the blender cover, place a folded kitchen towel over it, and hold it down firmly as you blend.
- Replace the half-and-half with light cream or heavy cream for a richer bisque.
|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||17 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||2 g|