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

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

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

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Chilled Salmon Bisque

Ingredients

Method

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