Ya know the pink pretty fish you see at the fish market? Well David and I had some in the freezer and decided to try a lactose-free salmon bisque. Yes, I have issues with milk... I grew up having a glass of milk beside my plate every meal, and NOW, yeah--- can't do that or TCBY. The TCBY is difficult but they have some great sorbets (raspberry then put some dark chocolate... yum).

So we found this recipe and tweaked it according to what we had and could find at the store.

Lactose- Free Salmon Bisque
Prep: 15 minutes
Time before it is ready to eat: 30 minutes


  • 2 cans of Clam Stock
  • 4 tablespoons of BUTTER
  • 2 cups of 2% Lactose Free Milk (I can't do real milk [lactose bothers me]... so if you can throw in some cream instead of 1 cup of milk
  • 3 tablespoons of All Purpose Flour
  • 1 can of Fire Roasted Tomatoes
  • Bundle of Green Onions
  • Parsley (put about 2 tbl spoons in and save the rest for garnishing)
  • Dill (same deal as Parsley)
  • Bundle or Bag of Spinach
  • Small container of Portabella Mushrooms
  • Garlic (I LOVE this... so I put a lot in it; so taste-depending put as much or as little as you want)
  • 1 yellow onion
  • 1 lb of Salmon (I just baked my frozen salmon, following package directions)
  • Salt/Pepper
  • Old Bay seasoning
  • Crushed Red Pepper

Steps to make this deliciousness:

Step 1: 

Wash all veggies off and chop (mushrooms, spinach, onion, green onions, and garlic)

Step 2:

Bake your salmon and take off the skin AFTER it cools. Open your cans of stock and put in a bowl. Shred the salmon and let it soak in the stock. Start warming up the butter in your pot.

Step 3:

Once the butter is all melted and warm- throw everything you chopped in the BUTTER bath... until onions are a pretty much clear.

Step 4:

Take the stock and salmon and pour it in with the buttery goodness.

Step 5:

Now open the tomatoes and pour them in too.

Step 6:

Throw in your you 2 tablespoons of parsley and dill (into the soup).
Form a roux (pronounced 'ru') in separate bowl. Whisk together your milk and flour. Add to your soup.

Step 7:

Optional- use your immersion blender or standing blender... or just serve it "un-blended."

Step 8:

Now garnish with some parsley (I got curly parsley) and dill. EAT!

Step 9:

All done :)

I hope you will try this. David and I just loved it- it made roughly 6 meals for us (that is David having a bigger serving than me).

Good luck and let me know if you try it! 

Loads of love!


  1. I love the pictures! Your recipes always turn out looking like they're on Food network!!..Great job! and David looks like a pretty good helper!

  2. Aw thanks!! And yes, he sure is :) So happy he likes to cook!


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