Salmon Bisque

Name: Salmon Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 12 ounces salmon steaks, skinned boned, cut into 3/4 inch pieces; 3 cups sliced shiitake mushrooms; 3/4 cup sliced leek, white part only; 2 tablespoons butter; 2 cups chicken stock; 1 1/2 teaspoons fresh dill or 1/2 teaspoon dried dill; black pepper, to taste; 2 cups half-and-half cream or 2 cups light cream; 2 tablespoons cornstarch; 2 tablespoons dry sherry

5.00 (4)

⏱ 40 mins 🍽 4 serving(s) 🏷 Kosher

This kosher salmon bisque is a luxurious and creamy soup. It features tender pieces of salmon cooked with sliced shiitake mushrooms and leeks in a velvety broth. The dish is flavoured with dill and a hint of dry sherry, creating a comforting and elegant meal that is ready to serve in just 40 minutes.

Ingredients

12 ounces salmon steaks, skinned boned, cut into 3/4 inch pieces
3 cups sliced shiitake mushrooms
3/4 cup sliced leek, white part only
2 tablespoons butter
2 cups chicken stock
1 1/2 teaspoons fresh dill or 1/2 teaspoon dried dill
black pepper, to taste
2 cups half-and-half cream or 2 cups light cream
2 tablespoons cornstarch
2 tablespoons dry sherry

Method

Cut the salmon into 3/4 inch pieces and set them aside.
Melt the butter in a large saucepan.
Cook the sliced mushrooms and leeks in the butter until they become tender, which should take 5-10 minutes.
Pour in the chicken stock, add the dill and black pepper to taste, then bring the mixture to a boil.
Mix the half-and-half cream with the cornstarch before stirring it into the saucepan with the mushrooms.
Reduce the heat and continue cooking until the bisque thickens and starts to bubble.
Add the prepared salmon pieces and cook for 4-5 minutes until the fish flakes easily with a fork.
Stir in the dry sherry.
If you like, garnish the finished bisque with a little extra fresh dill.

Nutrition (per serving)

Sodium326200 mg

Recipe details

CategoryKosher

Authorchia2160