UA Recipe Collection

Salmon Bisque


4 Servings
SourceBeth Davis, Lane Road Branch (2006)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes


1 T
vegetable oil
1 c
onion (chopped)
1 c
celery (chopped)
4 c
potatoes (peeled and chopped)
1⁄4 c
fresh parsley (finely chopped)
1 t
white pepper (do not use black)
1⁄2 t
2 cn
14 1/4-oz. no-salt-added chicken broth
1⁄4 c
dry white wine
2 cn
12-oz. evaporated skim milk
1 t
lemon juice
1 lb
salmon fillet (skinned and cut into 1/2-inch pieces - remember, the soup is only going to be as good as the quality of salmon that you use)
2 T
parsley (chopped, for garnish)


Heat oil in Dutch oven over medium heat. Add onion & celery; sauté 10 minutes or until tender. Add potatos and next 4 ingredients (potatoes through broth). Bring to a boil, reduce heat, and simmer for 20 minutes or until tender. Place this mixture in blender or food processor until smooth. Return 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 is done, stir frequently. Sprinkle with parsley.

It’s kind of labor-intensive but worth every minute. Skinning and cutting the salmon is the worst part. I use no-salt, no-fat chicken broth and skim evaporated milk, but you could make it high-test if you prefer.