Robin's salmon bisque
Robin's salmon bisque
Rating: (2 rated)
Recipe Yield: Total time: 45 minutes | Serves 4 to 8
1/4 cup salted butter 1 cup sliced leeks 1 cup sliced white mushrooms 1 tablespoon minced garlic 2 3/4 cups (22 ounces) clam juice 2 cups crushed tomatoes 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh dill, plus fresh sprigs for garnish 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups cubed fresh salmon (bones removed and cut into 1/2-inch cubes), about 1 1/2 pounds 2 tablespoons flour 2 cups heavy cream

Step 1 Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

Step 2 Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

Step 3While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

Step 4Ladle the soup into bowls, and serve garnished with dill sprigs.

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