Smoked Salmon and Celery Root Bisque Recipe

Name: Smoked Salmon and Celery Root Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 large onion, coarsely chopped; 1 medium fennel bulb, fronds trimmed, bulb halved, cored and coarsely chopped; 1 medium celery root (12 ounces), peeled and cut into 1/2-inch pieces; 1/2 pound hot- or cold-smoked salmon, cut into 1-inch pieces; 1 cup Pinot Gris; 3 1/2 cups fish stock or 1 1/4 cups clam juice mixed with 1 1/4 cups water; 1 cup heavy cream; Salt and freshly ground pepper; Lemon wedges, for serving

Servings: persons

2 tablespoons unsalted butter
1 large onion, coarsely chopped
1 medium fennel bulb, fronds trimmed, bulb halved, cored and coarsely chopped
1 medium celery root (12 ounces), peeled and cut into 1/2-inch pieces
1/2 pound hot- or cold-smoked salmon, cut into 1-inch pieces
1 cup Pinot Gris
3 1/2 cups fish stock or 1 1/4 cups clam juice mixed with 1 1/4 cups water
1 cup heavy cream
Salt and freshly ground pepper
Lemon wedges, for serving

1
Melt the butter in a large saucepan.
2
Add the onion, fennel and celery root and cook over moderate heat, stirring occasionally, until crisp-tender, about 10 minutes.
3
Add the salmon and cook, stirring, for 1 minute.
4
Add the wine and cook over high heat until reduced to 1/3 cup, 7 to 8 minutes.
5
Add the fish stock and bring to a boil.
6
Cover, reduce the heat to moderately low and simmer until the vegetables are tender, about 15 minutes.
7
Strain the broth into a bowl.
8
Working in batches, puree the solids in a blender, adding just enough of the broth to make a smooth puree.
9
Return the puree and the remaining broth to a clean saucepan.
10
Stir in the cream and season with salt and pepper.
11
Simmer over low heat for 5 minutes.
12
Ladle the bisque into bowls and serve with lemon wedges.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large onion, coarsely chopped, 1 medium fennel bulb, fronds trimmed, bulb halved, cored and coarsely chopped, 1 medium celery root (12 ounces), peeled and cut into 1/2-inch pieces, and more.

Yes, Smoked Salmon and Celery Root Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon and Celery Root Bisque

How did you like this recipe?

Frequently Asked Questions