Smoked Salmon Bisque
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1 quart vegetable stock or broth
- 1 quart half & half
- 1/2 cup sherry
- 1 tbsp Worcestershire sauce
- 2 Tbsp lemon juice
- 1 tsp Tabasco sauce
- 1/2 tsp garlic salt 1/4 tsp ground white pepper
8 oz. Olympic Peninsula Alder Smoked Salmon finely chopped
Melt butter in Dutch oven, whisk in flour until smooth.
Cook stirring continuously for 5 minutes, gradually stir in vegetable stock
and bring to a boil. Reduce heat and simmer for 10 minutes.
Add half & half and next 6 ingredients cooking until warm.
Add chopped salmon.
You can also top the bisque with fresh rosemary sprigs.