Salmon Bisque

Name: Salmon Bisque
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

13 ingredients

1 steps

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

Directions

1

Heat oil in a Dutch oven over medium heat. Add onion and celery; saute 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 pureed 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.