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My review
Salmon Bisque for Two
CHAMMI
"A quick cream soup with salmon."
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Ingredients
45 m servings 406 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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 g fat; 8 g carbohydrates; 25.9 g protein; 116 mg cholesterol; 154 mg sodium. Full nutrition
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
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.
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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.
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 definite...
4/4/2011
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.
11/9/2010
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...
9/22/2008
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...
2/16/2010
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...
2/9/2010
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...
9/10/2017
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...