Name: Smoked Salmon Bisque
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: american
Ingredients: 1/4 cup butter (1/2 stick); 1 cups thinly sliced leeks; 1/2 chopped yellow onion; 1 cup thinly sliced mushrooms; 1 tablespoon minced garlic; 1 quart (32 oz) clam juice; 3/4 pounds salmon fillet, chopped 1/2 inch cubes; 2 to 4 ounces hot smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped; 2 cups canned whole or stewed tomatoes; 2 tablespoons chopped fresh parsley; 1/4 cup chopped fresh cilantro; 2 tablespoons chopped fresh dill; Pinch black pepper; Pinch crushed red pepper; 1/2 teaspoon Old Bay seasoning (optional); 3 tablespoons all-purpose flour; 1 cup cream; 1 cup milk; Salt to taste

Smoked Salmon Bisque

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Creamy smoked salmon bisque with a luxurious blend of fresh and smoked salmon, fragrant herbs, and savory mushrooms in a rich tomato and cream base.

Instructions:

In a medium stockpot over medium heat, melt butter and sauté onion, leeks, mushrooms, and garlic until onions are translucent and mushrooms have released their moisture, for 7 to 10 minutes. Stir frequently.
Combine the clam juice, smoked salmon, tomatoes (crush them as you add to soup), parsley, cilantro, dill, black pepper, crushed red pepper, and Old Bay seasoning (if desired). Heat until warmed through.
Create a velvety slurry by combining flour in a separate bowl. Gradually pour in the milk while whisking vigorously until silky. Incorporate the cream, then blend into the soup.
Gently fold in fresh salmon and simmer for an additional 5 minutes, being careful not to let the soup boil once the dairy is added.
Blend the soup using an immersion blender or standing blender until smooth. Season with salt to taste and add a garnish of fresh dill.

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