Recipe for cooking salmon bisque

Soups for Salads :: Chowders and Bisques

Salmon Bisque

1/2 C. (1 stick) butter
2 lrg. onions, chopped
2 stalks celery and leaves, chopped
1/2 green bell pepper, chopped
Shrimp (optional)
2 Tbsp. flour
1 can whole tomatoes
2 C. half-and-half
1 can pink salmon
Parsley
Green onions
Salt and pepper, to taste

In saucepan add butter, onions, celery and leaves and green bell pepper. Cook until limp. Add flour; mix well. Add tomatoes, let simmer for 20 to 30 min.

Add salmon that has been deboned and drained. Add cream and simmer. Do not let boil. Simmer for about 30 min.

Add shrimp to bisque 10 min. before servings. Add parsley and green onions. Serve over rice.

Servings 6 to 8.