Salmon Bisque Recipe.
- Canned pink salmon; 1 lb or 450g
- Butter; 1/4 cup or 60ml
- Chopped onion; 1/4 cup or 60ml
- Chopped celery; 1/4 cup or 60ml
- Flour; 3 tbsp or 45ml
- Salt; 1 1 /2 tsp or 7ml
- Liquid (salmon liquid plus water); 1 cup or 250ml
- Milk; 2 cups or 500ml
- Tomato juice; 1 cup or 250ml
- Chopped parsley; 2 tbsp or 30ml
Drain salmon, saving liquid.
Flake salmon.
Heat butter in large saucepan.
Add onion and celery and cook gently for 5 minutes, stirring.
Sprinkle in flour and salt and stir to blend.
Remove from heat.
Measure salmon liquid and add enough water to make the 1 cup or 250ml liquid called for.
Add, with milk, to butter-flour mixture.
Stir to blend.
Return to moderate heat and cook until thickened and smooth, stirring constantly.
Stir in tomato juice and parsley.
Heat to simmering (do not boil).
Add salmon and heat well.
Serve immediately.
Serves up to 6 persons.
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