Chilled Salmon Bisque

Name: Chilled Salmon Bisque
Yield: 4 servings
Cuisine: United States
Ingredients: ¼ teaspoon freshly ground black pepper; ¼ cup chopped fresh dill; 1 teaspoon salt; ½ garlic clove; 2 tablespoons dry sherry; 1 tablespoon butter; 1 can (7¾ ounces) salmon; ¼ teaspoon Tabasco; 1 small onion, sliced; ½ cup heavy cream; 1½ cups milk; ½ green pepper, chopped

Preparation info

4
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ garlic clove
1 small onion, sliced
½ green pepper, chopped

Americas
United States
Pescatarian
Soup
New York

Method

Sauté the garlic, onion and pepper in the butter.
Put the sautéed vegetables, the salmon, milk, dill and seasonings in the container of an electric blender. Cover and blend on high speed for fifteen seconds. Or mix the ingredients thoroughly and force through a strainer.
Pour in the cream and chill the soup. Just before serving, stir