Smoky Salmon Bisque

Bisque began as a French technique for silky seafood soups, and this smoky salmon version leans on paprika and tender fillet for deep flavor. Cream and a quick wine deglaze turn weeknight stock into something celebratory for dinner.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 29g protein
• 14g carbs
• 27g fat
• 3g fiber

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Ingredients

• 3 tbsp unsalted butter
• 1 large, white and light-green parts onl leek
• 1, diced celery stalk
• 2, minced garlic cloves
• 3 tbsp all-purpose flour
• 1 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 3 1/2 cups fish or vegetable stock
• 1 bay leaf
• 12 oz skinless salmon fillet
• 3/4 cup heavy cream
• 4 oz, flaked hot-smoked salmon
• 2 tbsp, chopped fresh dill
• 1 tsp lemon zest
• to taste kosher salt
• to taste black pepper
• for dollop crème fraîche or sour cream

Instructions

1. 1Melt the butter in a medium soup pot over medium heat. Add the leek and celery and cook until very soft and sweet, about 8 minutes, stirring so nothing browns.
2. 2Add the garlic and cook 30 seconds. Sprinkle in the flour and smoked paprika and cook, stirring, 2 minutes to form a light roux.
3. 3Stir in the tomato paste, then deglaze with the white wine, scraping the bottom of the pot. Let the wine reduce by half, about 2 minutes.
4. 4Pour in the stock, add the bay leaf, and bring to a simmer. Nestle the fresh salmon fillet into the liquid, cover partially, and poach gently at a bare simmer until the fish flakes easily, 8 to 10 minutes.
5. 5Lift the salmon out onto a plate and flake it into large pieces, discarding any bones. Remove and discard the bay leaf.
6. 6Use an immersion blender to puree the soup until smooth and velvety. Stir in the heavy cream and return to medium-low heat.
7. 7Gently fold the poached salmon flakes and the hot-smoked salmon into the bisque. Warm through 2 minutes without boiling. Season with salt, pepper, lemon zest, and most of the dill.
8. 8Ladle into bowls, top with a dollop of crème fraîche and the remaining dill, and serve immediately while the smoky aroma is strongest.