Finnish salmon soup (Lohikeitto)
Ingredients
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- g · Salmon
- g · Potatoes
- · Leek, large
- · Medium carrots
- l · Fish stock (or other stock)
- ml · Heavy (35 %) cream
- A handful · Fresh dill
- · Lemon's juice
- A pinch · Salt
- A pinch · Pepper
Process
- Cut the leeks into thin strips, peel and slice the carrots, cube the potatoes and salmon, and finely chop the dill.
- Sauté the leeks and carrots in butter or olive oil in a large pan over medium heat until softened and aromatic;
- Transfer to a pot once the leeks have reduced in volume. Add the potatoes and fish stock. Season generously with salt and black pepper. Simmer on medium heat for about 15 minutes, or until the potatoes are tender;
- About 10 minutes before serving, stir in the lemon juice, salmon chunks, and heavy cream. Cook gently for 5 minutes over medium heat, ensuring the cream does not boil. Cover the pot with a lid and let it rest for another 5 minutes;
- Ladle the soup into bowls and garnish with fresh dill and a sprinkle of black pepper.