Salmon Bisque

food 371

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As a continuation to tomato bisque (2 weeks ago), here’s my first attempt at salmon bisque.  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.  That should give the soup some dynamics.

I wonder if it is possible to substitute the heavy cream with milk?  Cream of salmon! hahahaa…