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Smoked Salmon Bisque
Smoked Salmon Bisque
Author: Lori Kimble Mascoutah, Illinois
Ingredients
- ¼ cup butter
- ⅓ cup all-purpose flour
- 1 quart vegetable stock or broth
- 1 quart half & half
- ½ cup sherry
- 1 tbsp Worcestershire sauce
- 2 tsps lemon juice
- 1 tsp Tabasco sauce
- ½ tsp garlic salt ¼ tsp ground white pepper
Instructions
- oz. Olympic Peninsula Alder Smoked Salmon finely chopped
- Melt butter in Dutch oven, whisk in flour until smooth.
- Cook stirring continuously for 5 minutes, gradually stir in vegetable stock
- and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add half & half and next 6 ingredients cooking until warm.
- Add chopped salmon.
- You can also top teh bisque with fresh rosemary sprigs.
- Makes 3 quarts.
