Salmon Bisque Recipe

• 1/2 c. diced onion
• 1/2 c. diced carrot
• 4 cloves garlic
• 1 c. dry sherry
• 2 teaspoon curry pwdr
• 6 ounce. cooked salmon
• 2 c. plain non-fat yogurt
• 2 1/2 c. fluid non-fat lowfat milk
• 1/4 c. unsalted tomato puree
• 1/6 teaspoon liquid warm pepper sauce
• 2 teaspoon low-sodium Worcestershire sauce
• 1/4 teaspoon natural smoke flavor

1. Combine the onion, carrot, garlic, sherry and curry pwdr.
2. Simmer 30 min in a covered pot.
3. If using canned salmon, place the salmon in a strainer and rinse in cool running water for 1 minute.
4. Remove any bone or possibly skin from the salmon.
5. Transfer the cooked vegetables, including the broth, and the salmon to a blender.
6. Puree till smooth.
7. Return the blended mix to the soup pot.
8. Whisk in the yogurt and lowfat milk.
9. When thoroughly blended, add in the liquid pepper sauce, Worcestershire sauce and smoke flavoring.
10. Heat through till warm; don't over cook or possibly the yogurt will curdle.
11. Garnish with lemon slices and mint leaves.
12. Serve warm or possibly cool.

onion, carrot, garlic, sherry, curry pwdr, salmon, yogurt, fluid non, tomato puree, liquid warm pepper sauce, worcestershire sauce, natural smoke flavor

Taken from cookeatshare.com/recipes/salmon-bisque-15850 (may not work)