Finnish Salmon Soup (Lohikeitto)
Finnish Salmon Soup (Lohikeitto) has tender salmon, Yukon Gold potatoes, leeks and carrots in a creamy fish broth seasoned with allspice, white pepper and lots of fresh dill. Using prepared fish stock and skinless salmon keeps the recipe to about 40 minutes.
Servings 4
Calories 627kcal
Equipment
- Dutch Oven or large pot. A 5- to 6-quart (4.7- to 5.7-liter) pot gives the vegetables and salmon enough room to cook without crowding.
- chef knife For slicing the leek and carrots and cutting the potatoes and salmon into evenly sized pieces.
- Cutting board Use a separate clean surface for cutting the salmon or thoroughly wash the board after preparing the vegetables.
- measuring cups and spoons For measuring the stock, cream and seasonings.
- wooden spoon For softening the vegetables and stirring the soup without breaking apart the salmon.
Ingredients
- 2 tbsps (28 g) unsalted butter
- 1 large leek white and light green parts only, thinly sliced
- 2 medium carrots sliced
- ¼ tsp (0.5 g) ground allspice
- ¼ tsp (0.6 g) ground white pepper plus more to taste
- 1 lb (454 g) Yukon Gold Potatoes peeled and cut into 1-inch (2.5 cm) chunks
- 4 cups (946 ml) seafood stock
- ½ tsp (3 g) kosher salt plus more to taste
- 1 bay leaf
- 1 cup (237 ml) heavy cream
- 1 lb (454 g) skinless salmon fillet cut into 1-inch (2.5 cm) chunks
- ½ cup (20 g) chopped fresh dill plus more for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leek and carrots and cook for about 5 minutes, stirring occasionally, until the leek is soft and translucent but has not browned.2 tbsps (28 g) unsalted butter, 1 large leek, 2 medium carrots
- Add the allspice and white pepper and cook for about 30 seconds, stirring constantly, until fragrant. Add the potatoes, seafood stock, salt and bay leaf. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes and carrots are tender when pierced with a knife.¼ tsp (0.5 g) ground allspice, ¼ tsp (0.6 g) ground white pepper, 1 lb (454 g) Yukon Gold Potatoes, 4 cups (946 ml) seafood stock, ½ tsp (3 g) kosher salt, 1 bay leaf
- Stir in the heavy cream and return the soup to a gentle simmer. Add the salmon and simmer gently for 3–4 minutes, or until the salmon is opaque and cooked through. Avoid boiling the soup vigorously once the salmon has been added so the pieces remain intact and the fish doesn't overcook.1 cup (237 ml) heavy cream, 1 lb (454 g) skinless salmon fillet
- Remove the pot from the heat and discard the bay leaf. Stir in the fresh dill while the soup is off the heat. Taste and season with additional salt and white pepper as needed.½ cup (20 g) chopped fresh dill
- Ladle the Finnish salmon soup into bowls and garnish with additional fresh dill. Serve immediately.
Notes
- Cut the salmon into evenly sized 1-inch (2.5 cm) chunks so the pieces cook at approximately the same rate.
- Make sure the potatoes and carrots are tender before adding the salmon, since the salmon needs only 3–4 minutes to cook.
- Keep the soup at a gentle simmer after adding the cream and salmon. A vigorous boil can overcook the fish and break apart the salmon pieces.
- Yukon Gold potatoes are my preference, but another waxy potato can be substituted.
- If seafood stock is unavailable, vegetable stock is my preferred substitute. Chicken stock can also be used, although it will change the flavor of the soup.
- Add the fresh dill after removing the pot from the heat.
Nutrition
Serving: 500g | Calories: 627kcal | Carbohydrates: 31g | Protein: 29g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 155mg | Sodium: 622mg | Potassium: 1208mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7973IU | Vitamin C: 33mg | Calcium: 110mg | Iron: 3mg