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Finnish salmon soup with cream

Finnish Salmon Soup with Cream

Delicious lohikeitto—Finnish salmon soup. Treat yourself! An incredibly tender, filling, healthy, even restorative fish soup with a lovely creamy flavor. It's just the thing for getting your strength back when you're fighting a cold, and it's good both hot and cold. The idea came to me when I bought some sockeye salmon to roast—I needed the fillet for another dish, and the bones and fins were perfect for a broth. Sockeye is a lean fish, so it really only works as a creamy soup. Here's the recipe for you.

Skazka

Recipe author

Composition / ingredients

Servings:

Fish broth (or water)

Salmon (sockeye salmon fillet)

340

Potatoes

340

Leek

Cream (light, 10%)

0.75

Olive oil

Table salt

Dill

Potato starch

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 38 % 10 g

Carbohydrates 35 % 9 g

183 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here's the tasty, wholesome fish we're using—sockeye salmon, a member of the salmon family.
Step 2:

Rinse it, clean it, and cut it into fillets.
Step 3:

Cut the tail portion into small pieces. Save the rest of the fillet for another dish.
Step 4:

Cover the fins, backbone, and tail with cold water, bring to a boil, and skim off the foam. Add an onion, a bay leaf, and some peppercorns, and simmer for 25 minutes after it comes to a boil. Strain it. Pick any small bits of fish off the bones and set them aside to add to the nearly finished soup. You can make the soup with water instead, but stir in a pat of butter at the end.
Step 5:

While the broth simmers, cut the leek into half-moons and gently sweat it in olive oil.
Step 6:

Cut up the potatoes.
Step 7:

Chop the dill. Get the cream and potato starch ready. Instead of starch, you can use browned flour, or cook a few extra potatoes and mash them. The soup should be as thick as you like it.
Step 8:

Pour the broth over the sweated leek, add the potatoes, salt, and pepper, and cook until almost done. Add the sockeye pieces and cook for just 5 minutes after it returns to a boil—no longer, or the fish will turn tough and dry. Add the fish you picked off the bones, then pour in the cream and the starch dissolved in a little water. Stir, bring to a boil, add the dill, and turn off the heat.
Step 9:

Let it rest for about 10 minutes. (While I left it to steep, my husband already helped himself to a bowl—he loves this soup.) Ladle it into bowls, garnish with dill, and enjoy. Bon appétit!