Finnish salmon soup (Lohikeitto)

Ingredients (serves four)

• 500 g · Salmon
• 400 g · Potatoes
• 1 · Leek, large
• 3 · Medium carrots
• 1.5 l · Fish stock (or other stock)
• 200 ml · Heavy (35 %) cream
• A handful · Fresh dill
• 1 · Lemon's juice
• A pinch · Salt
• A pinch · Pepper

Process

1. Cut up your ingredients:
• Leeks – cut into thin strips;
• Carrots – peel and slice;
• Potatoes – cut into cubes;
• Salmon – cut into large cubes;
• Dill – chop, finely.
2. Sauté the leeks and carrots in butter or olive oil in a large pan over medium heat until softened and aromatic;
3. 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;
4. 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;
5. Ladle the soup into bowls and garnish with fresh dill and a sprinkle of black pepper.