Salmon Bisque

Salmon Bisque


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Salmon bisque is a creamy soup with a history as rich as its flavor. From humble beginnings as a soup for sailors in the Bay of Biscay, bisques of all sorts are now considered super posh and incredibly delicious. This recipe is uncomplicated and perfect to warm you on a cold winter's night.

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Chicago, IL

Time needed

20-25 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 4 salmon steaks
  • 2 large carrots
  • 2 shallots
  • 2 stalks celery
  • 2 garlic cloves
  • 2 cups light cream
  • 3 cups shiitake mushrooms
  • 2 cups chicken broth
  • 3 tablespoons flour
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon celery salt
  • 2 bay leaves
  • 2 tablespoons butter
  • Salt and pepper

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Set your over to broil or 450 degrees. Cook the salmon steaks for 10-12 minutes. While your salmon is cooking, chop all the vegetables. You can chop as big or small as you want, it doesn't really matter because everything will be blended together.

Over medium heat, melt the butter in a frying pan and saute the carrots, shallots, celery, garlic, and mushrooms.

Once the veggies are cooked, add in the flour and cook until it's light brown and has a nutty scent. Pour in the chicken broth and boil for 2 minutes, allowing it to thicken.

Remove from heat and mix in the cream. Sprinkle in the thyme, paprika, celery salt, and bay leaves. Cut up the salmon and put it in the pot. Allow it to sit for about 30 minutes.

Using an immersion blender, puree the soup and return to heat. Bring to a boil and allow to simmer for 5 minutes, stirring every so often.

Serve piping hot and enjoy!

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