Finnish Salmon Soup
Serves 3
10 mins prep
30 mins cook
40 mins total
You'll fall in love with this amazing Finnish Salmon Soup. Flaky, tender bites of salmon are poached gently in a creamy, wine-infused broth.
tbspolive oil15 ml
tbspbutter15 grams
leekwashed and sliced
carrotscut into circles
clovegarlicminced
cupwhite wine (optional)60 ml
potatoes (cubed)250 grams
saltto taste
pepperto taste
cupbrothfish or veggie
salmon filets (skin removed)250 grams
tbspheavy cream35% Fat Content
cupdillfresh and finely chopped
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Cut the leek lengthwise in half making sure not to cut all the way through. I like to fan out and open it and wash the inside.
Once washed, cut the leek into slices.
Now, add olive oil and butter to a pot on the stove. Heat it up and add in the leeks and carrots. Sauté for a few minutes until translucent.
When the veggies have completely softened, add in the garlic and cook for about a minute.
Next, add the white wine and let it cook off completely. The veggies should be jammy and flavorful.
When the wine has fully cooked off, add the potatoes and season with salt and pepper. Pour in the broth and bring it up to a boil.
Once boiling, reduce the heat to low and semi cover it. Cook for 20-25 minutes or until the potatoes are soft.
In the meantime, cut each skinless salmon filet in half, and cube it.
After 25 minutes, add the cubed salmon and heavy cream. Let the fish poach in the soup for 5 minutes. The Salmon will cook quickly and doesn't need a lot of time.
Take the soup off the heat, add in the fresh dill and garnish with lemon slices! Enjoy.