Salmon Bisque

1 medium onion, chopped
1 medium stalk celery, chopped
4 Tbsp. butter
2 Tbsp. flour
2 tsp. paprika
1 cup water
1 chicken bouillon cube
3/4 tsp. salt
1/8 tsp. dill weed
1 (7 3/4 oz.) can Salmon, drained & flaked
2 cups half & half
1 Tbsp. dry sherry
Dill weed for garnish

In 2 quart saucepan, cook onion and celery in butter until tender. Stir in flour and paprika until blended. Cook 1 minute. Stir in water, bouillon cube, salt and dill weed. Cook, stirring constantly, until mixture is thickened. Remove from heat and stir in Salmon.

In blender or food processor, blend mixture until smooth. Return to saucepan and add half & half and sherry. Heat. Garnish with dill weed.

Salmon Bisque printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.