I found this bowl on one of my antique shopping trips. I originally wanted a pink soup (although this wasn’t the final color) that would make this a pretty flower, so I decided to try some sort of salmon soup ~ it was originally going to be a Cream of Salmon, but because I added a parsnip and some sherry, I thought “bisque” would be more appropriate. Whatever you call it, it is good ~ especially with the crispy bacon garnish!
2 cans of wild sockeye salmon
6 cups of chicken broth
1T coconut oil
1/2 stick butter, organic and unsalted
1T arrowroot
1 red onion, chopped
1 cup sliced mushrooms
3 celery stalks, chopped
1 red pepper, diced
2 Roma tomatoes
1 tsp celery seed
1 tsp sea salt
1 tsp Old Bay seasoning
2T fresh dill, chopped
1T cooking sherry
1 cup organic whipping cream
Sea salt and ground pepper to taste
4 slices of cooked, crumbled bacon (optional)
Melt butter, coconut oil and arrowroot in a heavy-bottomed pot on medium-low. Add onion, mushrooms, celery, red pepper, tomatoes, celery seed, sea salt and Old Bay. Cook until onions are tender and translucent.
Add broth and dill. Bring to boil. Reduce heat to a simmer. Add sherry and cream. Simmer for 30 minutes. Add ground pepper and more salt to tast.
Serve warm. Add bacon garnish if desired. Enjoy!
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