Rich, easily made bisque

Dear SOS: I’d love to have the recipe for salmon bisque at Robin’s in Cambria.

Leslie Kenan

Arcadia

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Dear Leslie: With the depth of flavor in this soup, you’d never guess it came together in under an hour. Robin’s Restaurant was happy to share its recipe for rich and creamy salmon bisque, which we’ve adapted below.

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Noelle Carter

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Robin’s salmon bisque

Total time: 45 minutes

Servings: 4 to 8

Note: Adapted from Robin’s Restaurant in Cambria, Calif.

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1/4 cup salted butter

1 cup sliced leeks

1 cup sliced white mushrooms

1 tablespoon minced garlic

2 3/4 cups (22 ounces) clam juice

2 cups crushed tomatoes

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh dill, plus fresh sprigs for garnish

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups cubed fresh salmon (bones removed and cut into 1/2-inch cubes), about 1 1/2 pounds

2 tablespoons flour

2 cups heavy cream

1. Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

2. Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked, 3 to 5 minutes.

3. While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

4. Ladle the soup into bowls, and serve garnished with dill sprigs.

Each serving: 475 calories; 21 grams protein; 10 grams carbohydrates; 2 grams fiber; 40 grams fat; 20 grams saturated fat; 147 mg cholesterol; 4 grams sugar; 535 mg sodium.