Easy salmon bisque

6 Tbsp butter, coconut oil or ghee

5 Tbsp flour

1/4 tsp garlic

1 med bay leaf

1 & 3/4 cups chicken broth

1/2 cup white wine

1-2 Tbsp pumpkin purée (optional for colour)

7-8 oz of canned salmon, boneless & skinless

1 & 1/2 cups light coconut milk

Salt and pepper to taste

1. have all ingredients ready to pour into saucepan before turning on the burner

2. Heat medium saucepan over medium heat. Melt butter and add flour and garlic. Stir quickly.

3. Put in the bay leaf. Slowly add the chicken broth and wine while stirring. Simmer on medium for 5 minutes to steep the bay leaf and burn off the alcohol.

4. Add salmon and pumpkin purée, heat for another 5 minutes.

5. Remove from heat. Add coconut milk, salt and pepper. Purée with an immersion blender.

Soup makes a great base to a root vegetable or squash soup.