Directions

• In a large saucepan, heat the olive oil and cook the onions. Once the onion has become soft, pour in 3 glasses of water and throw in the bay leaf. Bring to a boil.
  
• Prepare the potatoes. Reduce the heat and place the potatoes. Close the lid and cook until the potatoes are ready.
  
• Put the salmon in the pan and cook for about 5 minutes. Then pour in the cream and mix.
  
• Cook the gruel by mixing the starch with 1 tablespoon of water, stirring until the starch is completely dissolved. Add this gruel to the soup and cook until the soup thickens (this item, if desired, the more starch – the thicker the soup).
  
• Throw the butter, stir and remove from heat.
  
• Salt and pepper to taste. Sprinkle with plenty of chopped parsley or dill. When serving, squeeze lemon juice if desired.