Traditional Finnish Salmon Soup (Lohikeitto)
A light yet creamy soup featuring tender salmon chunks, potatoes, carrots, a splash of cream and plenty of fresh dill.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 1 yellow onion (diced small)
- 2 carrots (cut into ½ inch dice)
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 4 cups water
- 3-4 medium Yukon Gold potatoes (cut into ¾ inch cubes (about 1 pound))
- 1 cup cream
- 1 pound fresh salmon (skin removed and cut into 1 inch cubes)
- 1 ½ tablespoons freshly squeezed lemon juice
- ½ cup chopped fresh dill
Instructions
- 1
Melt butter in a large dutch oven or pot over medium heat. Once the foaming subsides, add the onion and carrots. Saute until the onions are soft and translucent, about 3 minutes. Add the salt, white pepper, allspice and nutmeg. Continue to cook until fragrant, about 1 minute more.
- 2
Add the water and the potatoes. Bring to a boil over medium high and then reduce the temperature to a simmer. Cook until potatoes are just tender, about 12 minutes.
- 3
Add cream and bring back to a simmer. Add the salmon cubes and gently simmer until just cooked through, about 5 minutes (no aggressive stirring once the salmon is added - we want the cubes to stay intact).
- 4
Remove from the heat. Stir in the lemon juice and chopped dill. Season to taste with additional salt and white pepper. Serve immediately.