Quick-As-A-Flash Wild Rice-Salmon Bisque Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, celery, and garlic, and sauté until softened.
• STEP 2.Add chicken broth and bring to a boil. Stir in wild rice and reduce heat to low. Cover and simmer for 30 minutes, or until rice is tender.
• STEP 3.Add salmon chunks to the pot and cook for an additional 5 minutes, or until salmon is cooked through.
• STEP 4.Stir in cream and dill. Season with salt and pepper to taste. Cook for another 2 minutes, until heated through.
• STEP 5.Serve the wild rice-salmon bisque hot, garnished with fresh dill and accompanied by crusty bread.

Cooking Tips

• To save time, you can use pre-cooked wild rice instead of cooking it from scratch.
• For a richer flavor, you can substitute half of the chicken broth with seafood stock.
• If you prefer a thicker bisque, you can blend a portion of the soup using an immersion blender before adding the salmon.

Storage and Serving

• Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the bisque gently on the stovetop over low heat, stirring occasionally.
• Serve the reheated bisque with a sprinkle of fresh dill and a side of crusty bread.