Salmon Bisque

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.

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