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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Salmon Soup
...in your mind.
Salmon Soup

Salmon Soup

A Finnish classic – that you MUST make. Serves 4-6 - INGREDIENTS

Ingredients

  • 2 small leeks, cleans and sliced thin– but just the white & light green parts
  • 2 tablespoons Finlandia butter*
  • 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
  • 1 pound fingerling potatoes, sliced crosswise into 1/4 inch slices
  • 3 small carrots, sliced crosswise into1/4 inch slices
  • 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
  • 1 cup whipping cream
  • 3/4 cup finely chopped fresh dill
  • Kosher salt & fresh ground pepper to taste

Directions

  1. Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
  2. Add the stock, potatoes, carrots and bring to a boil
  3. Let cook 10-12 minutes or until vegetables have softened
  4. Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
  5. Turn off the heat, add the dill, stir well and season to taste with salt and pepper
  6. Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).
Salmon Soup

Salmon Soup

A Finnish classic – that you MUST make. Serves 4-6 - INGREDIENTS

Ingredients

  • 2 small leeks, cleans and sliced thin– but just the white & light green parts
  • 2 tablespoons Finlandia butter*
  • 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
  • 1 pound fingerling potatoes, sliced crosswise into 1/4 inch slices
  • 3 small carrots, sliced crosswise into1/4 inch slices
  • 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
  • 1 cup whipping cream
  • 3/4 cup finely chopped fresh dill
  • Kosher salt & fresh ground pepper to taste

Directions

  1. Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
  2. Add the stock, potatoes, carrots and bring to a boil
  3. Let cook 10-12 minutes or until vegetables have softened
  4. Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
  5. Turn off the heat, add the dill, stir well and season to taste with salt and pepper
  6. Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).