HOT SOUP: This is a rich soup that gives the nice taste of salmon without having to use the fish.

SALMON BISQUE:

2 salmon heads and tails

1 tbsp. butter                                                   

¼ cup each green onion & celery, finely chopped

1/3 cup dry white wine

4 cups cold water

1 cup tomato juice                                          

¼ cup flour

1 cup each hot milk & 10% cream

         

1 tbsp. chopped parsley                                  

Melt butter in a large heavy saucepan. Sauté green onion and celery over medium-low heat, do not brown.  Add white wine and simmer for 5 minutes.  Cool slightly, puree in a food processor until smooth.

Place heads and tails of salmon in the cold water and bring to a boil.  Simmer for 10 minutes.  Remove salmon pieces and reserve water. When salmon is cool enough to handle, pick all the meat out of the heads and tails, discharging the bones. Process salmon  meat in a food processor until smooth; then return it into the poaching water.

In a heavy saucepan over medium heat, add pureed vegetable mixture, fish and poaching liquid, tomato juice and the flour, whisking continuously until well incorporated. Cook  for 2-3 minutes; then add in parsley and the hot milk, whisking constantly to mix well without lumps. Bring to a gentle boil and simmer 2-3 minutes. Add cream and continue cooking to heat through without re-boiling.  Serve immediately.