2/9/10

Salmon Bisque

  • 14 oz  boneless, skinless wild salmon (canned or foil pouch)
  • 1 c each chopped onions, chopped celery, chopped carrots
  • 2 cloves garlic, minced
  • 3 T olive oil
  • 4 c chicken or other stock
  • 2  13-oz cans fat-free evaporated milk
  • 1 tsp chopped thyme
  • minced parsley to garnish

Drain and flake salmon. Saute onions and celery in olive oil. Add carrots and garlic and saute. Add broth and thyme. Simmer, covered, 20 minutes or until veggies are nearly tender. Add salmon, evap milk. Heat thoroughly. Serve garnished with parsley.