Imagine the comforting aroma of salmon mingling with fresh dill, wafting through your kitchen.
This creamy Salmon Bisque Soup offers a cozy indulgence that’s surprisingly easy to make.
As the salmon melds with the rich fish stock and cream, it transforms into a silky, flavorful soup that warms the soul.
Perfect for a chilly evening or a special occasion, let’s bring this delightful dish to life together!
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- 1 pound salmon fillets, skin removed and cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- 1 lemon, juiced
Cook & Prep Time
Creating a timeline for preparing and cooking Salmon Bisque Soup can help you manage your time efficiently. Here’s a suggested timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Preparation (15 minutes)
- Minute 0-5: Chop the onion and mince the garlic. Cut the salmon fillets into chunks.
- Minute 6-10: Measure out the butter, flour, fish stock, heavy cream, salt, pepper, dill, and juice the lemon.
- Minute 11-15: Verify all equipment (large pot, blender, etc.) is ready for use.
- Cooking (30 minutes)
- Minute 16-17: Melt butter in a large pot over medium heat.
- Minute 18-20: Add chopped onion and minced garlic to the pot and sauté until soft.
- Minute 21-22: Stir in flour and cook for 1 minute.
- Minute 23-25: Gradually add fish stock, stirring continuously until the mixture thickens.
- Minute 26-28: Pour in the heavy cream and bring to a gentle simmer.
- Minute 29-31: Add salmon chunks, salt, and pepper to the pot.
- Minute 32-41: Cook for 10 minutes, or until the salmon is fully cooked.
- Minute 42-43: Remove the pot from heat and let it cool slightly.
- Minute 44-47: Blend the soup until smooth using a blender or immersion blender.
- Minute 48-50: Stir in fresh dill and lemon juice.
- Resting & Final Adjustments (5 minutes)
- Minute 51-55: Allow the soup to rest for a few minutes to let flavors meld. Taste and adjust seasoning if necessary.
- Serving
- Use a ladle to serve the soup into bowls.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Melt butter in a large pot over medium heat.
Add chopped onion and minced garlic to the pot and sauté until soft.
Stir in flour and cook for 1 minute.
Gradually add fish stock, stirring continuously until the mixture thickens.
Pour in the heavy cream and bring to a gentle simmer.
Add salmon chunks, salt, and pepper to the pot.
Cook for 10 minutes, or until the salmon is fully cooked.
Remove the pot from heat and let it cool slightly.
Blend the soup until smooth using a blender or immersion blender.
Stir in fresh dill and lemon juice before serving.
Serving Tips
- Crusty Bread: Serve with a warm, crusty baguette for dipping and soaking up the rich flavors of the bisque.
- Green Salad: Pair with a simple green salad tossed in a light vinaigrette to balance the creaminess of the soup.
- Roasted Vegetables: Complement the bisque with a side of roasted root vegetables for added texture and nutrients.
- White Wine: Accompany with a chilled glass of white wine, such as a Chardonnay, to enhance the dish’s flavors.
- Herb Garnish: Garnish with additional fresh dill or chopped chives for an extra burst of freshness and color.
Storage
Store leftover salmon bisque soup in an airtight container in the refrigerator for up to three days.
For longer storage, freeze it for up to three months.
Reheat gently before serving.
Freezing
To freeze salmon bisque, let it cool completely.
Transfer to airtight containers, leaving space for expansion, and freeze.
Thaw in the refrigerator overnight.
Reheat gently on the stove.
Reheating
To reheat Salmon Bisque Soup, gently warm it on the stove over low heat.
Stir frequently to prevent scorching.
Avoid boiling to maintain the creamy texture and delicate salmon flavor.
Final Thoughts
Salmon Bisque is a delightful and creamy soup that brings a touch of French cuisine to your table.
With its rich flavors and smooth texture, it’s perfect for a comforting meal.
The combination of salmon, cream, and fresh dill creates a harmonious blend that’s both satisfying and elegant.
This recipe is simple to follow, making it ideal for both weekday dinners and special occasions.
Pair it with a crusty baguette or a fresh salad for a complete meal.
Enjoy the creamy goodness and the subtle hint of lemon that brightens up each spoonful.
Frequently Asked Questions
Can I Substitute Salmon With Another Type of Fish?
Yes, you can substitute salmon with cod or haddock. Make certain you use 1 pound of fish fillets, cut into chunks. Adjust cooking time to 8 minutes since these fish cook faster. Always taste and adjust seasoning accordingly.
Is It Possible to Make This Soup Dairy-Free?
You can make this soup dairy-free by substituting the butter with olive oil and the heavy cream with coconut milk. Confirm you maintain the same quantities to preserve the consistency and richness of the original recipe.
What Is the Best Wine Pairing With Salmon Bisque?
Pairing wine with this dish, opt for a crisp, unoaked Chardonnay at 12°C. Its acidity balances the creaminess, while citrus notes enhance the lemon. Technique: pour 150ml per serving, ensuring flavors complement rather than dominate.
Can I Use Canned Salmon Instead of Fresh?
You can substitute fresh salmon with canned, but guarantee it’s drained well. Reduce salt by 1/4 teaspoon since canned salmon is saltier. Add it after blending to maintain texture. Stir gently to incorporate without breaking.
How Can I Make the Soup Spicier?
Increase spice by adding 1/2 teaspoon cayenne pepper or 1 teaspoon chili flakes during the sautéing step. For a more robust flavor, incorporate 1 minced jalapeño with the garlic. Adjust to taste before serving.
Salmon Bisque Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon butter
- 1 medium onion chopped
- 2 clove garlic minced
- 2 tablespoon all-purpose flour
- 4 cup fish stock
- 1 cup heavy cream
- 1 pound salmon fillets skin removed and cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill chopped
- 1 lemon juiced
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until soft.
- Stir in flour and cook for 1 minute.
- Gradually add fish stock, stirring continuously until the mixture thickens.
- Pour in the heavy cream and bring to a gentle simmer.
- Add salmon chunks, salt, and pepper to the pot.
- Cook for 10 minutes, or until the salmon is fully cooked.
- Remove the pot from heat and let it cool slightly.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in fresh dill and lemon juice before serving.
Notes
