Finnish Salmon Soup
A comforting bowl of Finnish Salmon Soup filled with tender salmon, creamy broth, and vegetables, perfect for chilly evenings.
Ingredients
For the Soup Base
- 4 cups fish or vegetable broth Homemade is best, but good-quality store-bought works too.
- 4 medium potatoes, peeled and diced Yukon Golds give a lovely creaminess.
- 2 medium carrots, peeled and sliced Add color and sweetness.
- 1 small leek, thinly sliced Try to choose fresh, crisp leeks for the best flavor.
- 1 small onion, finely chopped Yellow onions serve as a great base.
- 2 tbsp butter I love using grass-fed for extra creaminess.
- 1 tsp salt or to taste.
- ½ tsp black pepper
- ½ tsp allspice optional, for extra warmth.
For the Salmon
- 1 lb salmon fillet, skin removed and cut into chunks Look for wild-caught salmon for superior flavor.
For the Creamy Finish
- 1 ½ cups heavy cream For a lighter version, try coconut cream.
- ½ cup fresh dill, chopped Don’t be shy with the dill—it’s a superstar in this dish!
- 2 tbsp lemon juice Fresh lemon juice brightens the flavors beautifully.
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the chopped onion and sliced leek. Stir occasionally until they turn soft and translucent, about 5-7 minutes.
- Pour in the broth and add the diced potatoes, sliced carrots, bay leaf, salt, pepper, and allspice (if using). Bring to a gentle boil before reducing the heat to a simmer. Cook for about 15 minutes, or until the potatoes and carrots are fork-tender.
- Gently add the chunks of salmon to the pot without stirring too vigorously. Cook for about 5 minutes, or until the fish turns opaque and flakes easily.
- Lower the heat and slowly pour in the heavy cream, stirring gently. Heat through for another 2-3 minutes, avoiding boiling.
- Remove the bay leaf and stir in the fresh dill and lemon juice.
- Ladle the soup into bowls and serve warm, with buttered rye bread on the side.
Notes
Quality Matters: Always use the freshest ingredients for the best flavor. Make-Ahead Magic: Prepare the soup base a day ahead; just reheat when ready to serve and add the salmon and cream. Refrigerate leftovers for up to three days.