Recipe ingredients
- 1/2 cup (1 stick) butter
- 2 large onions, chopped
- 2 stalks celery and leaves, chopped
- 1/2 green bell pepper, chopped
- Shrimp (optional)
- 2 tablespoons flour
- 1 can whole tomatoes
- 2 cups half-and-half
- 1 can pink salmon
- Parsley
- Green onions
- Salt and pepper, to taste
Recipe method
- In saucepan add butter, onions, celery and leaves and green pepper.
- Cook until limp.
- Add flour. Mix well.
- Add tomatoes, let simmer for 20 to 30 minutes.
- Add salmon that has been deboned and drained.
- Add cream and simmer. Do not let boil.
- Simmer for about 30 minutes.
- Add shrimp to bisque 10 minutes before serving.
- Add parsley and green onions.
- Serve over rice.
Other soup recipes:
Salmon bisque recipe
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