Salmon-Asparagus Bisque

fehL8TaG13c213631303338353fehL8TaG_1346357592Salmon-Asparagus Bisque

1/2 lb. salmon

juice of 1 lemon

4 tablespoons butter

1/4 cup green onions, sliced onions

1 clove garlic, minced

1/4 cup flour

2 cups milk

3 cups half-half

1/2 cup tomato puree

2 tablespoon dry sherry

1 tsp. salt

1 tablespoon fresh dill, minced

1/4 tsp. white pepper

1 lb. skinny fresh asparagus, cut into bite size pieces if larger than a pencil, blanch cut pieces.

Poach salmon with juice from 1 lemon and enough water to just cover. Cool, flake and set aside. In a large saucepan, melt butter, stir in green onions and garlic; saute until onions are transparent. Blend in flour. Cook, stirring constantly, for 5 minutes. Slowly whisk in milk and half-and-half, stirring until thickened. Add the salmon, asparagus pieces, tomato puree, sherry , salt, dill and pepper. Simmer, covered for 15 minutes. Garnish with fresh dill.

Roasted Tomato Bisque with Roasted Garlic Saffron Aoili and French Bread Rusks and Olive Tapenade


1-15oz.Tomato Puree

1 small can Tomato paste

1 cup sliced Sun dried Tomatoes in olive oil

1 1/2 lbs. Roma or grape tomatoes, Roasted in 375 degree oven, toss halved tomatoes and seeded (no need to halve/seed grape tomatoes) in olive oil salt and pepper, to taste . Bake until caramelized.

4 tablespoons butter 1/4 cup olive oil

1 large onion , chopped

5 cloves garlic, minced

2 stalks celery, diced

2 carrots, peeled and diced

2 leeks, white part only, sliced

2 parsnips peeled and diced

1 quart chicken or vegetable stock

1 large sprig Fresh thyme

2 cups fresh basil, chiffonade-reserve a few leaves for garnish

salt/pepper, to taste

2 oz. balsamic vinegar

In large soup pot, saute onions and leeks until translucent with butter and olive oil. Add the garlic, carrots, parsnips, celery and saute until just tender. Pour in chicken stock and add thyme sprig and simmer until vegetable are soft. Add all tomatoes , balsamic vinegar and basil, simmer for 1 hour. Salt and pepper to taste and remove thyme stems. With a blender , blend soup until thin. Return to pot and keep heated.

Olive tapenade

I don’t measure anything for this recipe. This is the list of what I use. Mix and add your favorites.

Marinated Artichokes, drained


whole garlic cloves

Pine nuts, toasted

Mixed olives such as kalamata, black , green etc..

Parmesan cheese




roasted red peppers

Olive oil

I place all the above in a food processor and blend until smooth. Add as much olive oil to create nice consistency.

Saffron Aioli

1 head roasted garlic

1/2 tsp saffron or tumeric

3/4 cup sour cream

2/4 cup mayonnaise

Squeeze out roasted garlic from head and blend into all the ingredients, blend well.

1 baguette, sliced and toasted

Ladle soup into bowls and top with Saffron AioliĀ  and place rusks spread with tapenade around edge of bowl.