A little trivia here.
What makes a bisque a bisque and not a chowder?
Both bisques and chowders are made with seafood and vegetables, with a cream base.
Elise Bauer
Chowders tend to be more stew-like or chunky, and bisques pureed.
We half-pureed this smoked salmon bisque, which accounts for the photograph.
So creamy and good!
Cook until heated through.
Put flour into a separate bowl.
Slowly add the milk, beating with a wire whisk until smooth.
Mix in the cream.
Stir into the soup.
Simmer for 5 more minutes.
Do not allow the soup to boil after the addition of the dairy.
Garnish with fresh dill.
