Salmon chowder

Instructions

1. Melt the butter in a large saucepan over medium heat and cook the onion and celery for 5 minutes, without colouring them.
2. Sprinkle with flour and stir for 1 minute to form a blond roux.
3. Gradually pour in the stock while whisking, then add the potatoes and bay leaf.
4. Let it simmer for 12 to 15 minutes, until the potatoes are tender.
5. Add the salmon and gently poach for 4 to 5 minutes, without boiling, so it stays tender.
6. Stir in the milk and cream, heat without boiling, then season with salt, white pepper and paprika.
7. Remove the bay leaf, add the parsley and, if you like, a few drops of lemon juice before serving.