Creamy salmon soup

A truly royal dinner ... I envy those who prepare it in advance!

Ingredients

• salmon (trout) 600 g
• onion 1 pc.
• potatoes 3 pcs.
• carrots 1 pc.
• tomatoes 2 pcs.
• lemon juice 1/2 tablespoon
• cream (10%) 250 ml
• milk 200 ml
• flour 1 tbsp.
• water 1 l
• bay leaf 4 pcs.
• peppercorns 10 pcs.
• salt pepper
• greens (parsley, dill) 1 bunch

Directions

1. Put potatoes and carrots cut into medium cubes in a saucepan with water. Then add bay leaf, peppercorns and peeled onion. Cook for 10 minutes.
2. Peel the salmon and cut it into medium cubes, salt and pepper to taste, pour with lemon juice. Add to the pan to the vegetables.
3. Combine cream, milk and flour in a separate bowl, stirring everything thoroughly with a spoon.
4. Cut the tomatoes and herbs into small pieces and send them to the pan along with the cream.
5. Cook for another 15 minutes (until the potatoes are fully cooked). In total, the soup is cooked on the stove for about 45-50 minutes.
6. We take out the onion and serve.