A quick cream soup with salmon.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

406 calories; protein 25.9g; carbohydrates 8g; fat 28.6g; cholesterol 115.8mg; sodium 154.5mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/27/2006
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. Read More
(17)

Most helpful critical review

Rating: 1 stars
05/02/2005
not good. Read More
(10)
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
06/26/2006
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. Read More
(17)
Rating: 5 stars
07/02/2008
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 definitely use again! Read More
(16)
Rating: 1 stars
05/02/2005
not good. Read More
(10)
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Rating: 5 stars
09/22/2008
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. It turned more into a salmon chowder but was very flavorful and tasty. Read More
(7)
Rating: 4 stars
04/04/2011
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. Read More
(7)
Rating: 5 stars
11/17/2010
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 I made a few alterations but overall loved the recipe. I also crisped a few slices of bacon and threw them into the food processor instead of adding salt. I used skim milk and fish stock with sherry to finish in lieu of cream chicken bouillon and white wine. Overall the bisque absolutely kicked butt and everyone was mopping their bowls with bread (I may have even seen one of the women actually licking hers...) Everyone has their own tastes so I imagine that people will prefer their own variations and modifications but this was a great base for a new "go-to" salmon recipe for my repertoire. Thanks for a great recipe! Gonzo Read More
(7)
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Rating: 1 stars
02/17/2010
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 disliked it. Read More
(4)
Rating: 5 stars
02/10/2010
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 - about a full tablespoon. Even with a basic pre-packaged salmon from the grocery store it was fantastic. Definitely a recipe to keep. Read More
(4)
Rating: 4 stars
09/11/2017
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 salmon should be used but I think it would be a suitable choice as well. I only had one serving based on the ingredients suggested so perhaps double the recipe if you want two servings. Read More
(2)
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