Description
Creamy Finnish salmon soup with tender fish, potatoes, and fresh dill in a rich, comforting broth
Ingredients
Scale
- 2 pounds fresh salmon fillet with skin
- 8 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 large carrots, sliced into rounds
- 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon white pepper
- 1 cup heavy cream
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Lemon wedges for serving
Instructions
- 1. Remove skin from salmon and cut fish into 2-inch chunks. Simmer skin with water, bay leaves, and peppercorns for 20 minutes to make stock. Strain.
- 2. In same pot, melt butter and cook onion for 5-6 minutes until softened.
- 3. Add carrots and cook 3-4 minutes more.
- 4. Add strained stock, potatoes, salt, and white pepper. Simmer 15-18 minutes until potatoes are tender.
- 5. Add salmon chunks and cook 3-4 minutes without stirring vigorously.
- 6. Reduce heat to low, stir in cream, and warm 2-3 minutes without boiling.
- 7. Remove from heat, add dill and chives. Adjust seasoning.
- 8. Serve with lemon wedges.
Notes
Don’t boil after adding cream to prevent curdling. Store refrigerated up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Finnish
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g