Salmon and Corn Bisque

1 onion, chopped
4 cups bouillon
2 medium red potatoes, cut into 1/2” chunks
1 teaspoon oregano
1/4 teaspoon thyme
pinch cayenne, or to taste
1/2 cup oatmeal
1/2 cup chopped red bell pepper
1 pound salmon steak or fillet, skinned and cut in 1-2” chunks
2 cups frozen or fresh corn
freshly ground black pepper to taste
paprika for garnish (optional)

Combine the onion, bouillion, potatoes, spices and oatmeal in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 15-20 minutes or until the potatoes are just tender. Puree briefly with the hand blender, but do not eliminate all chunks of potato. Add the red bell pepper and raise the heat just enough to return the soup to boiling. Stir in the salmon and corn, reduce the heat and simmer about 5 minutes, or until the largest salmon chunks are opaque in the center. Ladle into bowls and sprinkle with black pepper to taste and a pinch of paprika.

4-6 servings

 

Creamy Carrot Soup

1 large onion, chopped
2 pounds carrots, chopped or shredded in a food processor
6 cups bouillon
1 tablespoon ground coriander
pinch cayenne, to taste
1 cup oatmeal
freshly ground black pepper to taste
chopped cilantro or Italian parsley
for garnish (optional)

Combine all ingredients, except the cilantro or parsley, in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 30-40 minutes. Use a hand blender to puree the soup until very smooth. Sprinkle each serving with cilantro or Italian parsley and more black pepper to taste.

4-6 servings