Great to use leftover cooked salmon as this soup has gourmet appeal with little effort. Don’t let bisque intimidate you, as it is just a thick, creamy soup.
Makes 6-8 servings
2 tablespoons margarine or butter
1 bunch green onions, chopped
½ teaspoon minced garlic
¹/
³ cup all-purpose fl our
4 cups skim milk
2 tablespoons tomato paste
½ pound fresh salmon fi llet, cooked, skin removed, and fl aked
1 teaspoon dried dill weed leaves, salt and white pepper to taste
2 tablespoons dry sherry, optional
1. In large pot, melt butter and stir in green onions and garlic, cooking until tender. Blend in fl our, stirring for one minute.
2. Gradually, stirring constantly, add milk and bring to boil, about 10 minutes stirring until mixture starts to thicken. Whisk in tomato paste, cooking for a few minutes.
3. Add fl aked salmon, dill weed, and salt and pepper to taste. Stir in sherry and serve.
NUTRITIONAL INFORMATION PER SERVING
Calories 134 | Calories from fat 27% | Fat 4 g
Saturated Fat 1 g | Cholesterol 17 mg | Sodium 120 mg
Carbohydrate 13 g | Dietary Fiber 1 g | Protein 11 g
DIABETIC EXCHANGES
1 lean meat | 0.5 starch | 0.5 skim milk
