Finnish Lohikeitto (Creamy Salmon Soup)
A comforting Finnish salmon soup with potatoes, carrots, leeks, cream, fresh dill, and a bright lemon finish.
Equipment
- Large soup pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
Soup
- 1 1/2 lb skinless salmon fillet, cut into chunks
- 6 cups fish or low-sodium chicken stock
- 1 lb yellow potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 medium leek, white and light green parts sliced washed well
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp kosher salt plus more to taste
- 1/2 tsp white pepper
- 1/4 cup fresh dill, chopped plus more to garnish
- 1 tbsp fresh lemon juice
To Serve
- rye bread and butter optional
Instructions
Start the Broth:
- Melt the butter in a large soup pot over medium heat. Add the leek and carrots and cook for 5 minutes until beginning to soften.
- Add the stock, potatoes, salt, and white pepper. Bring to a simmer and cook for 15 to 18 minutes, until the potatoes are tender.
Add the Salmon:
- Stir in the cream and return the soup to a gentle simmer. Add the salmon chunks and cook for 5 to 7 minutes, just until opaque and flaky.
- Fold in the dill and lemon juice. Taste and adjust the seasoning.
Serve:
- Ladle the soup into warm bowls and garnish with extra dill.
- Serve immediately with rye bread and butter.
Notes
- Do not boil the soup after adding the cream.
- Add salmon near the end so it stays moist.
- Use fresh dill for the characteristic Finnish flavor.
Nutrition
Calories: 430kcalCarbohydrates: 30gProtein: 31gFat: 24gSaturated Fat: 12gCholesterol: 115mgSodium: 780mgFiber: 4gSugar: 6g