Smoked Salmon Bisque

A little trivia here. What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base.

Chowders tend to be more stew-like or chunky, and bisques puréed. Bisques are traditionally made with shellfish, though these days a puréed tomato, cream-based soup can be called a bisque too.

We half-puréed this smoked salmon bisque, which accounts for the photograph. My father made this delicious soup the other day after being inspired by a bisque we had at a local bistro and wine bar. So creamy and good.

Smoked Salmon Bisque Recipe

Ingredients

• 1/4 cup butter (1/2 stick)
• 1 cups thinly sliced leeks
• 1/2 chopped yellow onion
• 1 cup thinly sliced mushrooms
• 1 Tbsp minced garlic
• 3 Tbsp all-purpose flour
• 1 quart (32 oz) clam juice
• 3/4 pounds salmon fillet, chopped 1/2 inch cubes
• 2 to 4 ounces smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped
• 2 cups canned or stewed tomatoes
• 2 Tbsp chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 Tbsp chopped fresh dill
• 1 cup cream
• 1 cup milk
• Pinch black pepper
• Pinch crushed red pepper
• 1/2 teaspoon Old Bay seasoning (optional)
• Salt to taste

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