Salmon Bisque for Two

A quick cream soup with salmon.

Step: 1

Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.

Step: 2

Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.

Step: 3

In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.

Per Serving: 406 calories; protein 25.9g; carbohydrates 8g; fat 28.6g; cholesterol 115.8mg; sodium 154.5mg.

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