Let me preface this week by saying: I love a good Bisque. In fact, I will go out of my way to find a restaurant that serves a delicious Seafood Bisque.
That said, I could not be more disgusted by this week's TBNT Thursday recipe: Salmon Bisque.
Where do I start?
First, let's address the color. I have eaten my fair share of Bisque and have never seen one that looked like this. I assume this Pepto-Bismolesque shade of pink is the result of how the base is made. Do you want to know the details? Really???
Combine 2/3 cup cottage cheese, 1/2 cup evaporated skim milk, 3/4 cup chicken bouillon and 3/4 cup tomato juice in a blender with seasonings then transfer to a pot and bring to a boil.
Next, let's talk about those things floating in there. That's two tablespoons of chopped pimento and a few random flakes of canned salmon thrown in at the end---almost as an afterthought.
For a fleeting moment, I almost considered making this dish as part of my "experiment". Then I stopped myself. I'll admit I'm curious, but I refuse to give this so-called Salmon Bisque the satisfaction. Plus, I really do think I might gag if I tried to eat it.
In my opinion, this recipe should be called: Pink Cottage Cheese Soup with Floating Canned Salmon Flakes
Thanks, but No Thanks!