Lohikeitto (Finnish Creamy Salmon & Dill Soup)

Name: Lohikeitto (Finnish Creamy Salmon & Dill Soup)
Total time: 45 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 1¼ lb skinless salmon, in 1-inch cubes; 1½ lb potatoes, in ¾-inch cubes; 1 large onion or 1 leek, chopped; 2 carrots, sliced; 3 cups fish stock or vegetable broth; 1 cup heavy cream; 1 bunch dill, chopped; 2 tbsp butter; dark rye bread, to serve; 1 bay leaf; 6 allspice berries or ¼ tsp ground allspice; salt; pepper

DinnerScandinavian45 minServes 4870 kcal40 g protein

Finland's beloved salmon soup: tender potatoes, onion and carrot in a light, creamy broth with big chunks of gently poached salmon and a fistful of fresh dill, served with dark rye bread.

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Ingredients

1¼ lb skinless salmon, in 1-inch cubes
1½ lb potatoes, in ¾-inch cubes
1 large onion or 1 leek, chopped
2 carrots, sliced
3 cups fish stock or vegetable broth
1 cup heavy cream
1 bunch dill, chopped
2 tbsp butter
dark rye bread, to serve

From your pantry: 1 bay leaf, 6 allspice berries or ¼ tsp ground allspice, salt, pepper.

Instructions

Melt the butter in a large pot over medium and cook the onion until soft, about 5 minutes.
Add the potatoes, carrots, broth, bay leaf, allspice and 1 tsp salt. Bring to a boil, then simmer until the potatoes are just tender, 12 to 15 minutes.
Pour in the cream and bring back to a gentle simmer; do not boil hard.
Slide in the salmon and half the dill, then cook on low, without stirring much, until the salmon is just opaque, 4 to 5 minutes.
Season with salt and pepper, scatter with the remaining dill and serve with buttered rye bread.

Tip: Add the salmon at the very end and nudge rather than stir so the chunks stay whole. Finnish cooks use leeks; use the white and light green parts, well rinsed.