A little trivia here. What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base.
Chowders tend to be more stew-like or chunky, and bisques puréed. Bisques are traditionally made with shellfish, though these days a puréed tomato, cream-based soup can be called a bisque too.
We half-puréed this smoked salmon bisque, which accounts for the photograph. My father made this delicious soup the other day after being inspired by a bisque we had at a local bistro and wine bar. So creamy and good!
Smoked Salmon Bisque
Hot-smoked salmon has a much stronger smoky flavor than cold-smoked salmon, so I recommend using hot-smoked salmon for this recipe.
1/4 cup butter (1/2 stick)
1 cup thinly sliced leeks
1/2 chopped medium yellow onion
1 cup thinly sliced mushrooms
1 tablespoon minced garlic
1 quart (32 oz) clam juice
3/4 pounds salmon fillet, chopped 1/2 inch cubes
2 to 4 ounces hot smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped
2 cups canned whole or stewed tomatoes
2 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
Pinch freshly ground black pepper
Pinch crushed red pepper
1/2 teaspoon Old Bay seasoning (optional)
3 tablespoons all-purpose flour
1 cup cream
1 cup milk
Kosher salt to taste
Cook the onions, leeks, mushrooms garlic in butter:
Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook, stirring frequently, until onions are translucent and mushrooms have given up their moisture, about 7 to 10 minutes.
Add the soup base ingredients:
Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning. Cook until heated through.
Make a slurry:
Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir into the soup.
Stir in fresh salmon:
Simmer for 5 more minutes. Do not allow the soup to boil after the addition of the dairy.
If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée. Salt to taste.
Garnish with fresh dill.
|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 8g|
|Vitamin C 15mg||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|