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Salmon Bisque

Yield 10 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 4 cups chopped peeled baking potato
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 2 (14 1/4-ounce) cans no-salt-added chicken broth
  • 1/4 cup dry white wine
  • 2 (12-ounce) cans evaporated skim milk
  • 1 teaspoon lemon juice
  • 1 (1-pound) salmon fillet, skinned and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 186
  • caloriesfromfat 18 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 0.9 g
  • polyfat 1.3 g
  • protein 16.4 g
  • carbohydrate 20.8 g
  • fiber 1.6 g
  • cholesterol 26 mg
  • iron 1.3 mg
  • sodium 287 mg
  • calcium 214 mg

How to Make It

  1. Heat oil in a Dutch oven over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Place potato mixture in a blender, and process until smooth. Return puréed mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently. Sprinkle with parsley.