TOMATO BISQUE WITH SALMON
Steps:
- clean and chunk all of your veggie's and put them into a large sauce pan with the two sticks of butter, let the butter melt and soften the veggie's. Cook the veggie's for about 30minutes in the butter and chicken stock at medium heat and then put them through a food processor or blender. You can strain the juices from the vegi's or leave everything as is for a more pulpy filling soup ( that's how i like it ) return the veggie puree back to the sauce pan and whisk in your heavy cream. simmer on low for 20minutes with the bay leaf and thyme, remember to remove those after the 20 minutes are up! After soup has simmered prepare your salmon and put it into a frying pan lightly seasoned with olive oil and lemon juice. I like my salmon a little less cooked, so about 30-45 seconds on each side does it for me, or until I have light crisping on the outside. But you should definitely cook it safely! I place the fish in a bowl and pour the soup over it. garnish with a little oregano, lemon zest, give it a sprinkle of grated parm, and its pretty tasty! makes approx.
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