Thai Bisque w/ Blackened Salmon

Thai Bisque w/ Blackened Salmon
serves 8-12

In a large stockpot, melt:
1 c. butter

Whisk in:
8-10 T. flour
6 cubes chicken boullion
5-6 T. roasted vegetable base
4 T. red curry paste
2 T. crushed garlic
2 T. Gourmet Garden Cilantro-herb mix
2 T. Gourmet Garden Ginger
2 T. Gourmet Garden Lemon Grass
1 T. fish sauce

Bring to a boil and blend well before adding:
2 (15 oz.) cans coconut milk
5 c. heavy cream
3-4 c. milk

Stir in:
5 blackened salmon fillets, medium rare and crumbled

This big-flavored soup has a slight kick and pairs wonderfully with Roasted Beet & Mandarin Goat Cheese Salad!   

NOTE:  This bisque can be frozen for future use, if desired.