Lohikeitto: Creamy Finnish Salmon Soup with Rye Bread

Name: Lohikeitto: Creamy Finnish Salmon Soup with Rye Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 servings
Cuisine: Finnish
Ingredients: 1 tablespoon olive oil; 1 leek (small, white and light green parts only, thinly sliced and rinsed well); 1 carrot (medium, peeled and diced); 2 cup vegetable broth; 1 Russet potato (medium, peeled and cut into 1/2-inch cubes); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 pound salmon fillet (skinless, cut into 1-inch cubes); 0.5 cup heavy cream; 2 tablespoon fresh dill (chopped, plus more for garnish); 4 slice dark rye bread; 2 tablespoon unsalted butter (softened)

A comforting Finnish salmon soup, delicately simmered with potatoes, carrots, and leeks in a creamy dill broth, served with hearty rye bread and fresh dill butter.

Prep: 30 min
Cook: 30 min
Total: 1 hr
Servings: 2
Cuisine: Finnish
Difficulty: Hard
Cost: $10.58/serving

Dietary

Nut-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 leek (small, white and light green parts only, thinly sliced and rinsed well)
1 carrot (medium, peeled and diced)
2 cup vegetable broth
1 Russet potato (medium, peeled and cut into 1/2-inch cubes)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 pound salmon fillet (skinless, cut into 1-inch cubes)
0.5 cup heavy cream
2 tablespoon fresh dill (chopped, plus more for garnish)
4 slice dark rye bread
2 tablespoon unsalted butter (softened)

Instructions

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced leek and diced carrot and sauté for 5-7 minutes until softened but not browned.
Pour in 2 cups of vegetable broth, add the 1/2-inch cubed Russet potato, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
Gently add the 1-inch cubed skinless salmon fillet to the simmering soup. Cook for 5-7 minutes, or until the salmon is opaque and cooked through.
Remove the pot from the heat. Stir in 1/2 cup heavy cream and 2 tablespoons of chopped fresh dill. Taste and adjust seasonings as needed.
For the dill butter: In a small bowl, combine 2 tablespoons of softened unsalted butter with 1 tablespoon of additional chopped fresh dill (if desired, use dill from the main ingredient). Spread this mixture generously on the 4 slices of dark rye bread.
Ladle the hot Lohikeitto into bowls, garnish with extra fresh dill if desired, and serve immediately with the dill buttered rye bread.

Notes

To avoid overcooking the salmon, ensure the potatoes are tender before adding the fish. Salmon cooks quickly and will continue to cook slightly in the residual heat of the soup.

Nutrition (per serving)

Calories: 750
Protein: 52 g
Carbohydrates: 42 g
Fat: 42 g
Fiber: 6 g
Sodium: 950 mg
Saturated Fat: 19 g
Sugar: 8 g
Cholesterol: 160 mg