Salmon Bisque

Ingredients

• 1.25 millilitre vegetable oil
• 2.12.5 millilitre butter
• 3.1 onion, chopped
• 4.37.5 millilitre plain flour
• 5.220 gram tinned salmon, deboned but undrained
• 6.250 millilitre milk
• 7.750 millilitre chicken or vegetable stock, use 3 stock cubes
• 8.125 millilitre canned cream of tomato soup, undiluted
• 9.10 millilitre worcestershire sauce
• 10.2 millilitre sugar
• 11.black pepper, a dash
• 12.125 millilitre cream
• 13.12.5 millilitre sherry, added just before serving
• 14.spring onion, chopped; for garnish
• 15.croutons, for garnish

Method

1. 1.Gently fry the chopped onion in the oil and butter until golden.
2. 2.Stir in the flour and cook for 1 minute.
3. 3.Add the flaked salmon and its liquid.
4. 4.Add the milk, the chicken stock and the cream of tomato soup. Bring to the boil stirring all the while and simmer gently for 5 minutes.
5. 5.Strain, reserving the liquid. Purée the solids with a little of the liquid until absolutely smooth. Add the puréed solids to the reserved liquid.
6. 6.Put in a pot and heat through. Add the worcestershire sauce, the sugar, the pepper and the cream. Can be put aside at this point until ready to serve.
7. 7.When ready to serve, reheat and add the sherry.
8. 8.Serve each individual serving topped with chopped spring onion and croutons.

Notes

• Card note: 'This soup can also be served chilled.'
• Card note: 'Instead of the tinned salmon, you may use a crayfish tail. Add the meat to the soup and crush the shell with a little butter in the magimix. Strain this through into the stock.'