I was hungry for a soup I used to make often, many years ago. When I pulled the recipe I realized -- it was all butter! I reworked the recipe's ingredients and feel that now, it is a much healthier version.
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons minced onion
• 1/4 cup plus 2 tablespoons flour
• 1 large bay leaf
• 4 cups chicken broth, preferably organic
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 2 (7 3/4 ounce) cans wild, red salmon, undrained (bones removed)
• 1 1/2 cups light cream *
• Homemade croutons, sautéed in extra-virgin olive oil and seasoned with kosher
1. Combine the butter and olive oil in a medium saucepan and warm over medium-low heat until butter is melted. Add the onion and sauté for about 5 minutes, or until the onion is transparent.
2. Blend in the flour; cook until bubbly, stirring constantly. Add the bay leaf. Gradually stir in the chicken broth; stirring constantly, cook until thick and smooth.
3. Stir the wine into the sauce. Cook over low heat for 10 minutes, stirring constantly. Discard the bay leaf.
4. Stir in the tomato paste. In a bowl, mash together the salmon and salmon liquid and stir into the sauce.
5. Purée the mixture in small batches in a blender or food processor until smooth. Return to the saucepan and add the light cream. Heat thoroughly over low heat (do not allow to boil).
6. Serve immediately garnished with croutons.
* You may substitute whole milk for the light cream to make an even healthier version of the bisque.
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