London Salmon Bisque

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ½ cup chopped leeks
 * ⅓ cup chopped carrots
 * ⅓ cup chopped green pepper
 * 3 tablespoons butter
 * 3 tablespoons flour
 * ½ teaspoon salt
 * ¼ teaspoon cayenne pepper
 * 2½ cups milk
 * 1 cup tomato juice
 * 2 cans red sockeye salmon drained
 * 12 slices lemon

Directions

 * 1) In Dutch oven sauté leeks, carrots and pepper in butter until tender then stir in flour, salt and cayenne.
 * 2) Gradually add milk stirring constantly and cook and stir until thickened and smooth.
 * 3) Stir in tomato juice.
 * 4) Remove bones and skin carefully from salmon then break into chunks and stir gently into the hot mixture.
 * 5) Heat through but do not boil.
 * 6) Serve at once garnished with 2 lemon slices.