Salmon Bisque


  • 2 cans of wild sockeye salmon
  • 4 cups of chicken broth
  • 2 cups of water
  • 1/2 head of cauliflower
  • 1 tablespoon coconut oil
  • 3 tablespoons ghee or organic butter
  • 1 tablespoon arrowroot
  • 1 red onion, chopped
  • 1 cup sliced mushrooms
  • 3 celery stalks, chopped
  • 1 red pepper, seeded and diced
  • 2 Roma tomatoes
  • 1 teaspoon celery seed
  • 1 teaspoon sea salt
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoon fresh dill, chopped
  • 1 tablespoon cooking sherry
  • Sea salt and ground pepper to taste
  • 4 slices of cooked, crumbled bacon


  1. Melt butter, coconut oil and arrowroot in a heavy-bottomed pot on medium-low. Add onion, mushrooms, celery, red pepper, tomatoes, celery seed, sea salt and Old Bay. Cook until onions are tender and translucent.
  2. Add broth, water, cauliflower, and dill. Bring to boil. Reduce heat to a simmer. Simmer for 30 minutes. Season with salt and pepper to taste.
  3. Using an immersion blender, blend pot ingredients until smooth.  (An alternative is to transfer small batches to a stand blender, and blend until smooth).
  4. Add sherry. Stir. Add bacon garnish if desired.
  5. Enjoy!

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