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Smoked Salmon-Whiskey Bisque

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Smoked Salmon-Whiskey Bisque, Southern Living, March 2000


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This recipe offered by Art Guyer in a FareShare Chat in June 2000.

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                      * Exported from MasterCook *
                       Smoked Salmon-Whiskey Bisque
Recipe By     :Kaye Mabry Adams
Serving Size  : 0     Preparation Time :0:00
Categories    : Seafood                         Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  unsalted butter
     1/3           cup  all-purpose flour
  1              quart  Fish Stock (See Below)
  1              quart  half-and-half
     1/4           cup  whiskey
  2        tablespoons  unsalted butter
  1         tablespoon  Worcestershire sauce
  2          teaspoons  lemon juice
  1           teaspoon  hot sauce
     1/2      teaspoon  salt
     1/4      teaspoon  Old Bay seasoning
     1/4      teaspoon  ground white pepper
  8             ounces  smoked salmon, chopped
  2        tablespoons  dry sherry (optional)
                        Garnishes: smoked salmon and fresh
                        tarragon sprigs
Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour until 
smooth. Cook, whisking constantly, 5 minutes. Gradually whisk in Fish Stock.  
Bring mixture to a boil; reduce heat, and simmer 30 minutes. Whisk in half-
and-half and next 8 ingredients. Cook until thoroughly heated. Stir in chopped 
smoked salmon, and, if desired, sherry. Garnish each serving, if desired.
Time:  Prep:   30 minutes;  Cook: 40 minutes
1 carrot, chopped
1 small onion, chopped
1 celery rib, chopped
2 tablespoons olive oil
2 quarts water
6 ounces tomato paste
1/4 cup whiskey
2 garlic cloves, pressed
1 large fish bouillon cube
1 bay leaf
1 teaspoon dried tarragon
Sauté first 3 ingredients in hot oil in a large Dutch oven over medium-high heat 
until lightly browned. Stir in 2 quarts water and remaining ingredients.  Bring 
to a boil; reduce heat, and simmer, stirring occasionally, 2 hours and 30 minutes. 
Pour mixture through a wire-mesh strainer into a large bowl, discarding vegetables.
Refrigerate up to 3 days, if desired.
Stock Yield:  1 quarts.  Prep:     15 minutes, Cook: 2 hours 30 minutes
NOTE:  For testing purposes only, Southern Living Cooks used Knorr Fish Bouillon 
and Jack Daniels whiskey.
  "Smoked Salmon-Whiskey Bisque combines Alaska's renowned fish with the
  South's gentleman Jack."
Source:  "Southern Living Magazine, March 2000"
Yield:   "3 quarts"
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NOTES : MC formatted by Art Guyer

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