Entree: Finland – Lapland – Lohikeitto (Creamy Finnish salmon soup with potatoes, leeks, and dill)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 g) unsalted butter
- 1 medium leek (white and light green parts only), sliced, approx. 4 oz (115 g)
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 medium carrots, sliced, approx. 6 oz (170 g)
- 1 lb (450 g) waxy potatoes, peeled and cut into 1/2 inch (1 cm) cubes
- 4 cups (960 ml) fish stock or low-sodium vegetable stock
- 1 lb (450 g) salmon fillet, skin removed and cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) heavy cream
- 1 bay leaf
- 1 tsp (6 g) salt, or to taste
- 1/4 tsp (0.5 g) white pepper, or black pepper if preferred
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (6 g) fresh dill, chopped
- Optional: chopped fresh parsley for garnish and rye bread for serving

Instructions

1. In a large pot over medium heat, melt the butter and sauté the sliced leek and chopped onion until soft and translucent, about 5–7 minutes. Add the sliced carrots and sauté 2–3 more minutes.
2. Add the diced potatoes, fish stock, and bay leaf. Bring to a gentle simmer and cook until the potatoes are tender, about 12–15 minutes.
3. Reduce heat to low and add the salmon pieces to the pot. Simmer gently until the salmon is just cooked through, about 4–6 minutes; avoid vigorous boiling to keep the fish tender.
4. Stir in the heavy cream, lemon juice, chopped dill, salt, and white pepper. Warm through for 1–2 minutes without boiling. Adjust seasoning to taste and remove the bay leaf.
5. Ladle into bowls, garnish with additional dill or parsley if desired, and serve hot with rye or dark bread.