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|Salmon Bisque for Two|
"A brief cream soup with salmon."
- 1 tablespoon butter
- 1 tablespoon chopped yellow onion
- 1 tablespoon all-reason flour
- half of teaspoon bird bouillon granules
- half of pound salmon fillet, finely chopped
- 3/four cup 1/2-and-1/2 cream, divided
- 1/4 teaspoon dill weed
- 1/eight teaspoon white pepper
- 1/8 teaspoon paprika
- 2 tablespoons port wine
- salt to taste
|Prep : 15M||Cook : 2M||Ready in : 45M|
- Melt butter in a saucepan over medium warmness. Stir in onion, and prepare dinner till it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.
- Stir in salmon and half of cup half-and-half of. Stir in dill, white pepper, and paprika; cook dinner about 10 minutes, stirring now and again. Remove from warmness, and permit cool slightly.
- In a meals processor or blender, puree salmon mixture. Return to saucepan over medium-low warmth, and step by step add last 1/four cup half of-and-1/2. Stir within the port, and cook dinner 5 to 7 mins. Season with salt to taste.
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