As a continuation to tomato bisque (2 weeks ago), here’s my first attempt at salmon bisque.Â It turned out pretty good..but there are two things that will be done differently next time:
- remove the rough stuff — get a strainer after blending.
- save half a cup of salmon so it can be added back in after the soup has been strained.Â That should give the soup some dynamics.
I wonder if it is possible to substitute the heavy cream with milk?Â Cream of salmon! hahahaa…