Salmon Bisque
By ukiahgal67
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Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cups chopped peeled baking potato
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 2 (14 1/4-ounce) cans no-salt-added chicken broth
- 1/4 cup dry white wine
- 2 (12-ounce) cans evaporated skim milk
- 1 teaspoon lemon juice
- 1 (1-pound) salmon fillet, skinned and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Details
Preparation
Step 1
Heat oil in a Dutch oven over medium heat.
Add onion and celery; sauté 10 minutes or until tender.
Add potato and next 4 ingredients (potato through broth).
Bring to a boil; reduce heat, and simmer 20 minutes or until tender.
Place potato mixture in a blender, and process until smooth.
Return puréed mixture to pan; stir in wine and milk.
Cover and cook over medium-low heat 15 minutes, stirring occasionally.
Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently.
Sprinkle with parsley.
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