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My son recently had his wisdom teeth extracted and needed lots of very soft foods. Our whole family enjoyed this hearty soup. I hope you do too.

Salmon Bisque 

1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
4 cups pealed, chopped baking potatoes
¼ cup finely chopped fresh parsley
1 teaspoon ground white pepper
½ teaspoon salt
2 (14 ¼-ounce) cans no-salt-added chicken broth
¼ cup dry white wine
2 (14 ¼-ounce) cans evaporated skimmed milk
1 teaspoon lemon juice
1 pound salmon filet, skinned and cut into ½-inch pieces
2 tablespoons chopped fresh parsley

Heat oil in a Dutch oven or large pot over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potatoes and next 4 ingredients. Bring to boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Puree with an immersion blender or transfer slightly cooled mixture to food processor and process until smooth, then return to pot.

After pureed, add wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and salmon. Cook 10 minutes or until fish flakes easily. Stir frequently. Sprinkle with fresh parsley after ladling into bowls.

Yields 10 (1 cup) servings.

Nutrients per serving: Calories 186; Protein 16 grams; Carbs 21 grams; Fat 4 grams.

From Low-Fat Ways to Cook Soups and Stews compiled and edited by Susan M. McIntosh, MS, RD and published by Oxmoor House, Inc., 1997.

 




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