Salmon Bisque

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

Preparation

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.