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Salmon Bisque (Gluten-Free and Regular)

 

My husband invented this recipe years ago with a few leeks, some tins of salmon, and a can of mushroom soup.  Now we’ve gone through many variations, all elegant, delicious, quick, nutritious, and easy.  And inexpensive.

 

Here’s the recipe including some of the variations.  Quantities are up to you, depending on how many people you’re feeding and how you like your soups.  In a heavy soup pan:

 

  • Saute onions (and celery and/or leeks if you have them)
  • Add a few tins of salmon (including liquid), and crush with a potato masher.
  • Add water or stock and bring to a boil.
  • Add salt, pepper, and paprika as needed.
  • Add asparagus, green beans, broccoli, or lots of fresh parsley, and cook until vegetables are the way you want them.
  • Thicken with cornstarch.

 

Each variation is delicious.  The asparagus must be cooked long enough for the flavors to blend.  The broccoli is best put in at the last minute with the corn starch. 

 

Occasionally my husband will add some cooked legumes, or I’ll throw in a handful of rice noodles.  Once or twice, we’ve added cream to the asparagus version.  Mmmm!   

  

If your family eats gluten, you can add several tins of mushroom soup right after the salmon, and omit the salt, pepper and cornstarch.

 

Enjoy!

 

For more tips, see Canada Girl’s Tightwad Tuesday , Being Frugal’s Tightwad Tuesday, as well as Works For Me Wednesday and Frugal Friday.

  

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9 Comments

  1. Canadagirl says:

    I love it when you share these recipes ! It sounds so yummy. [0=

    My only thing to add is if some one can't have cornstartch (like my son) we use arrowroot startch. I think that is glueten free but not sure. [0=

    Blessings and ((HUGS))

    -Mary

  2. CelticMom says:

    This sounds delicious, Annie Kate – thanks for sharing the recipe! I *love* leeks, and have a wonderful potato soup recipe for them (in my archives :). I think soups are the greatest invention for creativity in the kitchen and stretching the almighty budgeting dollar. 🙂

    Have a blessed week!

    ~Shani

  3. Diann @ The thrifty Groove says:

    I have been looking for recipes to use the cans of salamon I have. thanks for posting this!

  4. solidrock says:

    This looks like a recipe I need to type up and keep in the church food pantry. We get lots of canned salmon and mackerl. I think I might even be temped to add corn to it. YUM.

  5. Mellisa says:

    This sounds really good! Thanks for sharing!!

  6. Mellisa says:

    This sounds really good! Thanks for sharing!!

  7. AnnieKate says:

    Yes, Mary, I am told that arrowroot flour is gluten-free.

    Everyone else, thank you for your excitement. I hope you love the bisque. It's every bit as good as it sounds.

    Annie Kate

  8. jesmicwilmom says:

    Sorry to comment here but didn't know if you'd get my reply from my blog. Sounds from your blog like you have older kids so don't know that you would use the workboxes much. It keeps mine on task better and we get ALOT done during the day. I have a 12, 14, and 7 year old. My email is [email protected] if you are interested in learning more about them.

    Yes, I am doing the Math portion for Pufferfish. You must be doing some of the files, too?!

  9. IllinoisLoriH says:

    Sounds yummy! We love to have a soup and bread and salad night now and again, esp. in fall/winter. We're rapidly approaching soup-season again!

    Blessings,

    Lori (aka Plans4You)

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