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–+ servings
Finnish Salmon Soup

Comforting Finnish Salmon Soup: Creamy Bliss in a Bowl

Experience the rich flavors of Finnish Salmon Soup, a creamy delight perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Finnish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons Butter Adds richness; olive oil can be used as a lighter option.
  • 1 tablespoon Olive Oil Used for sautéing; can be omitted if using more butter.
  • 1 Leek Provides mild onion flavor; substitute with shallots or green onions.
  • 2 Large Carrots Contributes natural sweetness; parsnips or celery are good alternatives.
  • 1 large Russet Potato Adds creaminess; Yukon Gold potatoes can be used for a buttery flavor.
For the Main Flavor
  • 1 pound Salmon (skin off, cubed) The star protein; substitute with any firm white fish.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Broth
  • 0.75 cup Dry White Wine Enhances flavor; for non-alcoholic, use more stock.
  • 4 cups Fish or Vegetable Stock Serves as the soup's base; homemade preferred for taste.
For Creaminess
  • 1 cup Heavy Cream Makes the soup luxuriously creamy; coconut cream can be used for dairy-free.
For Garnishing
  • to taste Fresh Dill Adds a delightful finish; parsley can be used as a substitute.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Chop the white and light green part of 1 leek, 2 large carrots, and 1 russet potato into small, even pieces.
  2. In a large pot, melt 3 tablespoons of butter over medium heat and add a drizzle of olive oil. Add the chopped leeks, carrots, and potato. Sauté for about 5 minutes, seasoning lightly with salt and pepper.
  3. Pour in ¾ cup of dry white wine, stirring gently to deglaze the pot. Allow to simmer for 2-3 minutes.
  4. Slowly pour in about 4 cups of fish or vegetable stock, gently bringing the mixture to a simmer. Cook for around 10 minutes until the potatoes are fork-tender.
  5. Cut the salmon into bite-sized cubes and add to the pot along with 1 cup of heavy cream. Cook for an additional 5 minutes.
  6. Remove from heat and garnish with freshly chopped dill. Serve warm with lemon wedges and crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 250IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Using homemade stock will elevate the soup's flavors. Serve with lemon wedges for added brightness.

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