Description
This creamy Finnish salmon soup is a comforting and luxurious dish perfect for cozy nights in. Featuring tender chunks of fresh salmon, velvety crème fraîche, and aromatic fresh dill, this soup combines hearty vegetables and rich seafood stock for a satisfying and elegant meal.
Ingredients
Scale
Main Ingredients
- 1 pound Fresh Salmon Fillet (skin removed for better results)
- 3 tablespoons Unsalted Butter (for sautéing)
- 2 medium Carrots (sliced into ¼-inch rounds)
- 2 medium Leeks (washed thoroughly to remove grit)
- 2 medium Yukon Gold Potatoes (chopped into ¾-inch pieces)
- 4 cups Seafood Stock (can substitute with vegetable stock)
- ¾ cup Crème Fraîche (key for luxurious finish)
- 1 bunch Fresh Dill (roughly chopped to release aroma)
- Salt (to taste)
- Freshly cracked black pepper (to taste, for garnish)
Instructions
- Prepare the Base Vegetables: In a large soup pot, melt 3 tablespoons of unsalted butter over medium-high heat. Add the sliced carrots and leeks, season lightly with salt, and cook for 8-10 minutes until they are softened and fragrant.
- Cook the Potatoes: Stir in the cubed Yukon Gold potatoes and pour in the seafood stock. Bring the soup to a boil, then reduce the heat to a simmer and cook for 10-15 minutes until the potatoes are tender and cooked through.
- Add Salmon and Cream: Gently add the cubed fresh salmon and ¾ cup of crème fraîche into the pot. Cover and simmer for 3-5 minutes, just until the salmon is cooked and flakes easily.
- Finish with Fresh Dill and Seasoning: Stir in the chopped fresh dill. Taste the soup and adjust the seasoning with salt and freshly cracked black pepper as desired. Serve the soup warm, garnished with extra dill and a sprinkle of black pepper on top.
Notes
- Removing the skin from the salmon ensures a smoother texture and prevents oiliness.
- Leeks can hold grit; wash thoroughly to avoid any sandy texture.
- Use crème fraîche for a creamy, tangy finish; sour cream can be substituted but may curdle if heated vigorously.
- Seafood stock adds depth, but vegetable stock can be used for a milder flavor or pescatarian preference.
- Adjust salt carefully since seafood stock can be salty.
- Fresh dill is essential for authentic Finnish flavor and adds a bright, herbal note.
