Finnish Salmon Soup (Lohikeitto)

Creamy Nordic salmon soup with leeks, potatoes & fresh dill

• 4 servings
• Prep 10 min
• Cook 20 min
• Finnish / Nordic

Source: Workbook sheet «СупаСьомга» + La Cuisine de Geraldine

Ingredients

• 500 g skinless salmon fillet, cut into large cubes
• 400 g firm potatoes, cubed
• 3 leeks (white and light green), thinly sliced and washed
• 3 carrots, peeled and sliced
• 1.2 L fish broth
• 200 ml heavy cream or creme fraiche (~30% fat)
• 1 large bunch fresh dill, finely chopped
• 1 lemon (optional juice to finish)
• Butter or olive oil for sauteing
• Salt and black pepper, to taste

Method

1. Cut leeks into thin strips and wash well. Peel and slice carrots; cube potatoes. Cube salmon. Chop dill.
2. In a large saucepan, saute leeks and carrots in butter or oil until leeks reduce by about half.
3. Add potatoes and fish stock. Season. Simmer ~15 min until potatoes are tender.
4. Add salmon and cream. Cook 3-5 min over medium heat until salmon is just done — do not boil the cream. Cover and rest 5 min.
5. Stir in dill. Serve with more dill, pepper, lemon juice, and rye bread.

One-pot Nordic classic; often better the next day.
Fish broth ideal; vegetable or chicken stock works.
Reconstructed from La Cuisine de Geraldine recipe card quantities.