 | Salmon Bisque
1 tablespoon of minced onion
6 tablespoons of melted butter or margarine
5 tablespoons of flour
1 Bay leaf
1 3/4 cups of chicken broth
1/2 cup of dry white wine
1 tablespoon of tomato paste
one 7.75 ounce can of pink salmon;
1 cup of Half and Half
Salt to taste
Pepper to taste
Croutons (optional) |
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Sauté onion in butter in a saucepan for about 5 minutes or until onion is transparent. Blend in flour, stirring constantly. Add bay leaf. Gradually stir in broth. Cook, stirring constantly, until thick and smooth. Stir wine into sauce and cook over low heat for 10 minutes. Discard bay leaf. Add tomato paste and salmon. Blend until smooth. Return to saucepan and add Half and Half. Season with salt and pepper. Heat and serve. Garnish with croutons, if desired. Yield: 4 servings. GAIL W. DAVIS (MRS. BILL) BATESVILLE, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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