A Savory Smoked Salmon Bisque for Souper (Soup, Salad & Sammie) Sundays

I walked by some lobster bisque in the grocery store deli soups the other day and thought about making some but instead decided to make a Smoked Salmon Bisque instead to use some peppered smoked salmon and cream that were hanging about my fridge. 

 What's the difference betwen bisque and chowder? If you read up on them, the simplest answer seems to be that both are creamy and rich but a bisque tends to be pureed until smooth, while a chowder is usually left chunkier. I went a bit in the middle, pureeing my soup base, but flaking in pieces of peppered smoked salmon too. Although bisques are most often served hot or warm, it's summer and I think this one would also be lovely chilled.

Smoked Salmon Bisque

By Deb, Kahakai Kitchen

(Makes 4 Servings)

2 Tbsp butter

1 medium leek, white and light green parts, thinly sliced

1/2 sweet onion, diced

1 medium carrot, diced

2 cloves garlic, minced

1 Tbsp flour

1 Tbsp tomato paste

1/2 tsp smoked paprika

1/2 tsp Old Bay Seasoning

1/2 tsp celery seed

1/4 tsp cayenne pepper

1/2 cup white wine 

3 cups broth--I used non-chicken

8-10 oz hot smoked salmon, flaked, separated

1 cup heavy cream

2 Tbsp fresh lemon juice

sea salt and black pepper to taste

chopped chives and black pepper or smoked paprika for garnish

In a medium heavy-bottom pot, heat butter over medium heat and add leeks, onion, and carrot and cook 4-5 minutes, until softened. Add garlic and cook another minute, then add flour and spices and cook another minute or two. Add white wine and stir until flour is completely blended.

Stir in broth and bring to a boil, then reduce heat and simmer about 10 minutes. Add about 1/2 of the smoked salmon and the heavy cream and simmer another 10 minutes, being careful not to boil. Using an immersion blender or a high speed blender (blend in batches), puree soup until mostly smooth. Return purred soup to pot and stir in most of the rest of the reserved salmon--reserving about 2 Tbsp for topping. Add lemon juice and season to taste with salt and black pepper. 

Serve warm with reserved flaked smoked salmon, chopped chives and a sprinkle of smoked paprika or black pepper or chill at least 2 hours in fridge and serve cold. 

Notes/Results: Rich, creamy, smoky and good, this is a tasty soup. I like the peppery salmon on here--although any hot smoked, flaky salmon will do. I also like the extra pop of flavor from the smoked paprika, Old Bay Seasoning and the lemon juice--which brightens up the richness and smoky flavors. I would happily make it again. 

Let's see who is in the Souper Sundays kitchen this week. 

Debra of Eliot's Eats shared a classic Macaroni Salad, saying "We fried up a bazillion fish fillets (hybrid bass) that The Hubs had caught on a early June fishing trip. We just coated them with cornmeal, Cajun spice, a little sugar, and salt and pepper. We had so much fish we ate on them for at least three meals.  The first night was simply the fillets. Then came the Po-Boys, and finally just simply cold on a grazing board. ... To go along with the obligatory hot dogs and brats, I created this macaroni salad. I based the dressing on Rodney Scott’s potato salad. I added whatever veggies I had in the fridge."

Judee of Gluten Free A-Z Blog brought Quinoa Salad and says, "If you are looking for a great quinoa salad that is easy, healthy, and filling- this is it. Quinoa, chickpeas, and summer produce such as red and yellow cherry tomatoes, scallions, colorful mini sweet peppers, shredded carrots, sliced black olives, parsley, and fresh basil, makes an easy, light, yet filling meal for dinner."

Radha of The Magical Ingredients for a Wholesome Life from the Heart of My Home shared Four Ways to Use Up Chipotle Corn Chowder. She says, "Chipotle corn chowder is one of our favorite soups whether slow-cooked or on stove-top. When made quite often, many times, there would be leftovers and sometimes, I would love to make a little extra as the leftover soup comes in handy for the next meal as such, or which helps in quick fixing a delicious meal. This post shows four ways to use it, though it can be used in many other ways."

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!