Salmon Bisque
This hearty salmon bisque recipe features canned salmon with low-fat milk, sherry, veggies, spices, and a lobster base.
Ingredients
- 1 (40 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 2/3 gal 2% milk
- 1 1/3 lb fresh Idaho potatoes, peeled and medium diced
- 1 Tbsp + 1 tsp Minor’s® Lobster Base
- 1/3 c tomato paste
- 2 ½ oz butter
- 2/3 c diced shallots
- 2 2/3 c celery
- 2 2/3 c red pepper, seeded and diced
- 1 Tbsp paprika
- ½ tsp chili powder
- 1/8 tsp cayenne pepper
- 1 1/3 c dry sherry
- 2/3 c flour
- 1 1/3 c sour cream
- ¼ cup minced fresh chives
Instructions
- Combine 40 oz salmon, milk, potatoes, lobster base, and tomato paste. Simmer until potatoes are close to tender to make the stock.
- Separately, melt the butter with the next 6 ingredients and cook on medium heat until the shallots are translucent. Add sherry to deglaze the pot and reduce by 50%. Add the flour and cook on low heat for 3 minutes, stirring frequently to prevent browning.
- Once the potatoes are nearly cooked through, add hot stock in small batches, stirring constantly until smooth, bringing to a simmer after each addition. Allow the soup to simmer for 3 minutes, or until the potatoes are cooked through, stirring frequently. Puree.
- Portion 1 c bisque into each bowl. Top with 1 Tbsp sour cream, then dust w/ minced chives.
