Salmon Bisque

INGREDIENTS: Serves 4
2 tablespoons butter
1 tablespoon canola oil
1 medium-large onion, chopped
2 large carrots, chopped
2 large stalks celery, chopped
3 cloves garlic, minced
1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
2 bay leaves
1/4 cup dry white wine
5 cups low-sodium fish, chicken, or vegetable stock
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
3 tablespoons heavy cream
1 lb wild salmon fillets, cooked and flaked (see note above for cooking information)
2 tablespoons minced fresh chives (for garnish)

INSTRUCTIONS: Heat the butter and oil in a medium saucepan over medium heat; add the onion, carrot, and celery and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally. Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly. Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently. Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper; bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally. Turn off heat and cool slightly.

Transfer half the soup to a blender and puree until smooth (take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup); puree the other half of the soup the same way. Add the soup back to the saucepan along with the lemon juice and heavy cream; cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).

Transfer to serving bowls and top with the flaked salmon and chives.

Read full preparation method
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