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February 8 2014

Salmon and Dill Bisque

My recipe this month is a soup we have been doing for years and have had many requests for the recipe. It is a salmon and dill bisque. It is a rich and very elegant soup for a formal party or just a cold day meal that will satisfy your hunger. Enjoy, and we’ll see you next month.
                                                 Serves 6
 
Roux- 1/8 cup drawn butter
            1/8 cup flour
  1. In a sauté pan, place butter and flour in and place on stove top on medium heat and stir continuously for 2 to 3 minutes to bring out the nutty flavor. Pull off stove and lrt set at room temperature
For the soup:
1 TB. – drawn butter
3 TB. – Spanish onion (minced)
2 TB.- red bell pepper(minced)
1 Lb. – salmon coarse chopped (skinned ,deboned, orange meat only)
¼ cup – cream cheese (softened)
3 cups – chicken stock
1 tsp. – Worcestershire sauce
4 dashes – Tobasco sauce
Pinch – salt and ground white pepper
2 cups – heavy whipping cream
2 tsp. – dry dill weed
 
  • In a 2 quart sauce pot, place on stove and put in the butter and place on medium high heat.Add onion and red pepper and cook until just sweated. add the salmon, cream cheese, stock, Worcestershire, tobasco, salt and pepper. Bring to a boil. Cook until salmon is just cooked and cream cheese is fully melted.
  1. Slowly stir in the roux and thicken the soup. Turn heat down to low, and add heavy cream and cook a few more minutes stirring often. Add the dry dill and taste. Adjust seasoning if necessary. In your favorite 6 bowls pour soup in and garnish with a sprig of fresh dill.