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
To enhance the flavor, consider using homemade fish stock, which can be made by simmering fish bones and vegetables. If you prefer a chunkier texture, blend only half of the soup. Always taste and adjust the seasoning before serving, as flavors can vary depending on the freshness of the ingredients.
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