Effortless Smoked Salmon Bisque (Print Version)
# Ingredients:
01 -
4 oz. hot smoked salmon, diced.
02 -
32 oz. clam broth.
03 -
1 cup canned whole tomatoes, crushed.
04 -
1 cup leeks, sliced thinly.
05 -
1 cup mushrooms, thinly sliced.
06 -
3 tablespoons plain flour.
07 -
¼ cup unsalted butter.
08 -
2 tablespoons dill, chopped, plus extra for topping.
09 -
1 cup heavy cream.
10 -
1 cup whole milk.
11 -
2 tablespoons parsley, finely chopped.
12 -
¼ cup cilantro, chopped fine.
13 -
½ teaspoon Old Bay seasoning (optional).
14 -
½ medium yellow onion, diced.
15 -
1 tablespoon garlic, minced.
16 -
¾ pound fresh salmon fillet, cut into small chunks.
17 -
Black pepper, as you like.
18 -
Crushed red pepper, to your taste.
19 -
Pinch of kosher salt.
# Instructions:
01 -
Melt butter in a pot, then sauté onion, garlic, mushrooms, and leeks. Stir occasionally until mushrooms release juice and onions are soft, about 10 minutes.
02 -
Pour in the clam broth. Mix in the smoked salmon, smashed tomatoes, and all the chopped herbs and spices. Warm over medium heat.
03 -
Combine milk and flour until smooth in a bowl. Mix in the cream. Slowly pour into the soup while stirring.
04 -
Add the fresh salmon chunks and let it gently simmer for 5 minutes. Optionally, you can blend part or all of the soup until creamy. Adjust salt and toss on some dill before serving.
# Notes:
01 -
For a bolder taste, use hot-smoked salmon.
02 -
Avoid boiling once the cream is added.
03 -
Keep it chunky or blend it smooth—your call.