On the spectrum of super foods, this little midweek surprise might just be pushing a 10 — not what one would expect of a bisque. I’ve always associated bisque with lots of heavy cream, and frankly, since lobster is not real big in Central Texas, I’ve never given bisque much thought. Recently, I happened upon a recipe for a salmon bisque that used canned tomato soup and a bunch of other ingredients that I don’t use, but my interest was piqued. I scrapped that recipe, and started over with some soup-making basics — tossing an Idaho potato into the mix to stand in for heavy cream.
Low and behold, it was even better than expected — which is the beautiful thing about not having expectations. The salmon took center stage and the blend of vegetables and herbs added a subtle flavor dimension to a soup that’s both rich and light and one of my new faves.
- 1 14 oz. can of wild-caught, red salmon*
- 3 Tbsp. olive oil
- 2 cloves garlic, chopped
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 1 cup peeled and chopped carrots
- 1 large Idaho potato (peeled and chopped)
- 1/4 cup chopped, fresh parsley
- 1/4 cup fresh basil leaves
- 4 cups vegetable stock
- 1/4 cup half and half (optional)
- Salt and pepper to taste
- Heat three Tbsp. of olive oil in a large saucepan. Add garlic and onions, followed by chopped carrots, celery and potato. Cook on medium high heat for five minutes.
- Add 2 cups vegetable stock, parsley and herbs. Reduce heat, cover and cook for another 15 minutes.
- When vegetables are soft, remove from heat and add remaining 2 cups of stock. Once slightly cooled, blend with an immersion blender or in a blender.
- Add salmon and pulse a few times.
- Reheat. Add salt and pepper to taste and half and half if desired.
*I used canned salmon, but fresh is absolutely an option. (Just cook it before adding it to the soup). I’m a big fan of the canned, red, wild-caught sockeye salmon for a lot of recipes. I prefer it to farm-raised, or pink, or Atlantic that’s had color added.