Smoked Salmon Bisque Recipe

Ingredients

• 1/4 cup butter
• 1 cup leek, sliced
• 1/2 yellow onion, chopped
• 1 cup mushroom, sliced
• 1 tablespoon garlic, minced
• 3 tablespoons flour
• 32 fluid ounces clam juice
• 3/4 lb salmon fillet, cubed
• 2-4 ounces smoked salmon, chopped
• 2 cups stewed tomatoes
• 2 tablespoons fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh dill, chopped
• 1 cup heavy cream
• 1 cup milk
• 1 pinch black pepper
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon Old Bay Seasoning (optional)
• salt

Directions

1. 1

   Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes).

2. 2

   Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through.

3. 3

   Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste.

4. 4

   Garnish with fresh dill.