Finnish Salmon Cream Soup (Printable)

Creamy Nordic soup with tender salmon, potatoes, carrots, and fresh dill - a comforting 40-minute meal perfect for cold days.

# What You Need:

→ Fish and Seafood

01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into 3/4 inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green part, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped

→ Broth and Dairy

07 - 4 cups fish stock or water
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# How-To:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until slightly softened.
02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are nearly tender.
03 - Gently add salmon cubes to the pot and simmer for 5 to 6 minutes until salmon is just cooked through.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 minutes without allowing the soup to boil.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Insider Tips:

01 -
  • The marriage of fresh dill with cream creates this velvety broth that soothes your soul while letting the salmon shine as the unquestionable star.
  • Unlike many fish recipes that require precision timing or special equipment, this one pot wonder forgives small timing mishaps and still delivers restaurant quality results even for beginners.
02 -
  • Never let the soup boil after adding cream, as I discovered during my first attempt when the broth broke and became grainy instead of silky smooth.
  • The soup tastes remarkably better on day two after refrigeration, when the flavors have had time to develop and marry together in a way that transforms a simple soup into something truly memorable.
03 -
  • Save the salmon skin and bones in your freezer until you have enough to make your own fish stock, which will give your next batch of soup an incredibly rich foundation that store bought versions cant match.
  • When adding the cream, warm it slightly first by ladling a bit of hot broth into it and stirring before returning the mixture to the pot, preventing any temperature shock that might cause separation.
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