Salmon Bisque

Yum. Works with frozen salmon just fine, but not canned. This looks super fancy, with a lovely peach-pink color, and tastes creamy and satisfying. It's impressive enough for company, but it's actually not hard to make, and you can prepare it the day before and reheat it.

Ingredients:

1 lb salmon, cooked and flaked
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
1/2 tbsp minced garlic
2 cups chicken broth
1/4 tsp dried thyme
1 tsp paprika
2 Yukon Gold potatoes, or your favorite potatoes, chopped
4 ounces cream cheese or neufchatel
2 tbsp table cream (media crema) or additional cream cheese or heavy cream
1/2 tsp Worcestershire sauce
1/2 tbsp lemon juice
1/2 of a can of diced tomatoes or 2 tbsp tomato paste
Salt

Sautee the onion, celery, and carrot in a little butter until tender. Add broth, garlic, thyme, and paprika. Simmer until vegetables are very tender, about 15 minutes.

Meanwhile, steam the potatoes until just tender, about 12 minutes. Don't overcook.

When the vegetables are done, add the cream cheese, table cream, Worcestershire sauce, and lemon juice. Puree the mixture with an immersion blender, a regular blender, or a food processor until smooth. Pour through a sieve to remove any fibrous bits (optional).

Return to the pot and add the potatoes. Taste and add salt or pepper if you like. Reheat if necessary.

Add the flaked salmon and serve.

About the salmon: 
You can prepare it any way you like, or use leftovers from another meal, as long as it's relatively simple - no crazy sauces that will conflict with the flavor of the soup. The way I made it was I just brushed it with oil, sprinkled salt and garlic powder on it, and baked it at 425 for 11 minutes.