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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a really nice full-flavored, lower-calorie, kinda of spicy, bisque that we quite enjoy. The addition of baking soda may be odd, but it helps eliminate the acidity of the tomatoes. Ingredients:
1 lb salmon fillet, skinned boneless and cooked |
1/2 cup spaghetti sauce |
3 cups water |
1 teaspoon worcestershire sauce |
1/2 teaspoon onion powder |
1 teaspoon dried parsley |
1 teaspoon dry basil |
1/2 teaspoon paprika |
1 dash cayenne pepper |
1/8 teaspoon baking soda |
1/2 tablespoon splenda sugar substitute |
1/4 teaspoon black pepper |
1 tablespoon salted butter |
2 tablespoons whipped cream cheese |
2 tablespoons cornstarch |
1/4 cup skim milk |
Directions:
1. In a large sauce pot, bring the spaghetti sauce through the cayenne to a simmer. Flake the cooked salmon into the pot, cover and simmer for 15 minutes.
2. Add the baking soda through the butter and stir until the butter has melted. (it will foam up at this step, that's normal because of the baking soda).
3. Stir in the cream cheese and bring to a boil, stir constantly until it is completely melted and incorporated.
4. Combine the cornstarch and milk, pour into the boiling soup and stir until thickened to your liking. If you like it thinner, feel free to add some extra milk.
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