Description
A cozy, nutritious soup that combines fresh salmon and hearty vegetables, perfect for warming your family around the dinner table.
Ingredients
Scale
- 500 g salmon (fresh, skin removed, cut into cubes)
- 400 g firm potatoes (peeled and diced)
- 3 leeks (cleaned and sliced thinly)
- 3 carrots (peeled and chopped)
- 1.2 liters fish broth
- 200 ml heavy cream
- 1 bunch of fresh dill (chopped, plus extra for garnish)
- 1 lemon (halved)
- Salt and pepper (to taste)
Instructions
- Cut the leeks into thin strips and wash to remove grit.
- Peel and slice the carrots into rounds and cut the potatoes into even cubes.
- Cut the salmon into large cubes and chop the dill finely.
- In a large saucepan, sauté the leeks and sliced carrots in some butter or olive oil until the leeks begin to wilt (about 5 minutes).
- Add the diced potatoes and pour in the fish stock. Season with salt and pepper.
- Bring to a low simmer and cook for 15 minutes until the potatoes are fork-tender.
- Gently add the salmon and heavy cream, stirring carefully to avoid breaking the fish pieces.
- Close the lid and let everything meld together for another 5 minutes.
- Stir in fresh dill before serving and garnish with more dill and a squeeze of lemon juice.
Notes
Pairs well with crusty bread or traditional Finnish rye bread. Can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Finnish
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 60mg