Salmon Bisque
Adapted from [An Edible Mosaic|http://www.anediblemosaic.com/?p=9560]
Yields: 4 servings
Ingredients
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup white wine
- 5 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/4 cup heavy cream
- 1 lb salmon (I used wild sockeye), seasoned with salt and pepper, cooked and flaked
- 2 tablespoons fresh chives, finely chopped, for serving
Instructions
To a large pot over medium heat, add the butter and oil. Add the onion, carrots, celery, cooking about 5-7 minutes. Stir in the garlic, thyme, bay, tomato paste, paprika, salt and pepper. Cook another 1 minute. Turn the heat up to high and stir in the wine, followed by the broth and Worcestershire. Bring to a simmer, turn down the heat, cover and cook 20 minutes or until the vegetables are very soft, stirring occasionally. Remove from heat and discard bay leaves.
Using a hand immersion blender, blend the soup until very smooth. Stir in the lemon juice and heavy cream. Ladle the soup into bowls and top with flaked salmon and chives, with lemon wedges on the side.