Salmon Bisque for Two

This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 406 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• salt to taste
• ⅛ teaspoon white pepper
• ⅛ teaspoon paprika
• ½ teaspoon chicken bouillon granules
• 2 tablespoons port wine
• ¼ teaspoon dill weed
• 1 tablespoon chopped yellow onion
• ½ pound salmon fillet, finely chopped
• ¾ cup half-and-half cream, divided

Recipe Instructions

Step 1

Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.

Step 2

Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.

Step 3

In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.