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
Nutrition Facts
calories
250
total fat
9g
saturated fat
5g
trans fat
0g
cholesterol
60mg
sodium
550mg
total carbohydrates
19g
fiber
2g
total sugars
9g
added sugars
0g
protein
21g
vitamin d
6% DV
calcium
15% DV
iron
6% DV
potassium
15% DV
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.
Nutrition Facts
calories
250
total fat
9g
saturated fat
5g
trans fat
0g
cholesterol
60mg
sodium
550mg
total carbohydrates
19g
fiber
2g
total sugars
9g
added sugars
0g
protein
21g
vitamin d
6% DV
calcium
15% DV
iron
6% DV
potassium
15% DV
