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Salmon Bisque for Two

Rated as 3.92 out of 5 Stars
1

"A quick cream soup with salmon."
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Ingredients

45 m servings 406
Original recipe yields 2 servings

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.

Nutrition Facts


Per Serving: 406 calories; 28.6 8 25.9 116 154 Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

not good.

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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.

I used canned salmon for this recipe and it turned out great! I can only imagine how good it would be by the original recipe.

I recently returned from upstate NY with 25 wild, chinhook salmon, so my fish was white and not pink and had a lot less fat than the farm-raised chum salmon that's usually available. Accordingly...

This was delicious! Like a previous reviewer I used chicken broth instead of whiten wine and chicken bouillon. I also did not puree the mixture, although I think this would have been delicious...

I was SO disappointment with this bisque - not the flavor so much as the texture! It was almost grainy in texture. I followed the recipe and pureed it thoroughly but, my husband and I both disli...

This is a great recipe. I did a few substitutions, as I used 2% milk instead of cream - which brought down the calories. Instead of paprika, is gave the soup a good helping of chili powder - abo...

This has a good flavor, but I think port wine was the wrong choice. A nice Chardonnay would be better. Using the port wine causes the bisque to look muddy. The recipe doesn't suggest if a smoked...