Salmon Bisque

Ingredients

• 4 cups baking potato peeled chopped
• 1 cup celery chopped
• 0.3 cup cooking wine dry white
• 24 ounce evaporated skim milk canned
• 0.3 cup parsley fresh finely chopped
• 2 tablespoons parsley fresh chopped
• 1 teaspoon juice of lemon 
• 28.5 ounce no-salt-added chicken broth canned
• 1 cup onion chopped
• 1 pound salmon fillet cut into 1/2-inch pieces
• 0.5 teaspoon salt 
• 1 tablespoon vegetable oil 
• 1 teaspoon pepper white

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add onion and celery; saut 10 minutes or until tender.
3. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender.
4. Place potato mixture in a blender, and process until smooth. Return pured mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally.
5. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently.
6. Sprinkle with parsley.