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Finnish trout fish soup with cream

Finnish Creamy Trout Soup (Lohikeitto)

Give Finland's national creamy fish soup a try. Finnish fish soup is different from the clear fish soup we're used to. Delicate cream is added to it, which turns the broth white with pretty golden swirls from the olive oil and gives it a mild, creamy flavor.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Vegetable broth (or fish broth, or water)

1.5

Trout (Any salmon-family fish: salmon, trout, chum salmon, Atlantic salmon, coho salmon, and so on. By the way, this soup turns out delicious not only with salmon-family fish — mine came out tasty with hake)

400

Potatoes

400

Cream (10% fat)

200

Onion

Carrot

Bell pepper

0.5

Olive oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 25 % 3 g

Carbohydrates 42 % 5 g

69 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients you need for the soup. You can use fish or vegetable broth. If you don't have broth, use plain water instead.
Step 2:

Rinse the trout thoroughly. Trim off the fins. Cut the fish into medium pieces. The fish should have plenty of meat, so it's best to use fillets. I had a large tail piece, which was enough for the soup. If you have a fish head, add that to the soup too.
Step 3:

Peel the carrot and cut it into quarters.
Step 4:

Peel the potatoes and cut them into small cubes. For Finnish fish soup, the vegetables shouldn't be cut very large — so that a few different kinds fit on one spoonful as you eat.
Step 5:

Seed and core the bell pepper and cut it into small pieces as well.
Step 6:

Peel the onion. If you'd like to add chopped onion to the soup, cut it into small cubes and sauté it in the olive oil along with the bell pepper and carrot (step 7). I add a whole onion (step 9) and then throw it away at the end of cooking.
Step 7:

Heat the olive oil in a pot. Add the bell pepper and carrot. Cook over medium heat, stirring, for about 7 minutes.
Step 8:

Add the potatoes to the pot with the vegetables, stir, and cook, stirring, for another 3–4 minutes.
Step 9:

Pour in the broth (or water) and add the whole onion (if you didn't add it chopped earlier). Bring the soup to a boil and cook over medium heat for about 10 minutes.
Step 10:

Add the prepared trout pieces. Cook the soup over medium heat for another 10 minutes. It shouldn't boil too hard, because at a hard boil the fish fillet (especially if it's skinless) will start to break apart into small pieces.
Step 11:

Pour in the cream. If you don't have cream, you can use milk instead. Season the soup with salt and pepper and stir. Bring the soup to a boil and cook for another 5 minutes. At the end of cooking, discard the whole onion.
Step 12:

Ladle the soup into bowls and serve. Enjoy!

I read somewhere that the cream or milk is thickened with 1 tablespoon of flour before being added to the pot of fish soup. You can of course do that if you like, but I don't see the need for it — and I think it wouldn't change the flavor for the better. You can leave the bell pepper out entirely and stick with the standard set of vegetables for our fish soup: potatoes, carrot, and onion.