Wednesday, April 25, 2012

Salmon bisque

 A tasty and hearty soup. Every ingredient has its say, so please don't leave them out for this one.

1 tbsp vegetable oil
2 small yellow onions
1 cup chopped celery
4 cups chopped Russet potatoes
0.25 cup chopped parsley
0.25 cup spinach leaves
1 tsp ground white pepper
 28 oz chicken stock
0.25 cup dry white wine
12 oz evaporated milk
 1 tsp lemon juice
1 pound salmon fillets
parsley and salt

In a pot heat the oil with the chopped onion and celery. Cook for 10 minutes.

 Add the chicken stock, potatotes, parsley, and pepper. Cook until potatoes are tender. Add spinach leaves for the last few minutes, just until wilted. This will improve the color of the soup.

Blend until smooth. Stir in wine and milk. Simmer for another 10 minutes. Add in the salmon cut into half-inch pieces.

Cook for 10 minutes, until fish is cooked through.

 Salt to taste, garnish with parsley. Serve.

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