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Smoked Salmon & Bourbon Bisque


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This recipe was in the Feb issue of GLA. We tried it tonight and it was a winner. For those who don't get the mag here's the recipe:

2 tablespoons butter

3 tablespoons flour

1 tablespoon finely grated onion

1 tablespoon finely grated red bell pepper

2 cups fish fish stock or bottle clam juice(we used clam juice)

1 tablespoon tomato paste

2 cups half & half

1/4 cup bourbon

1/4 cup sour cream

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

1/2 teapoon Old Bay

1/2 teaspoon salt

1 cup chopped and flaked smoked salmon

In a heavy soup pot melt butter and whisk in flour. Cook while whisking for several minutes. Add onion and red pepper and cook a few minutes more. Wisk in fish stock(or clam juice) and tomato paste, continue whisking until smooth. Bring to a simmer and cook 20 minutes. Whisk in half and half, bourbon, sour cream and all the spices. Heat thoroughly and stir in smoked salmon.

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