Finnish Salmon Soup

The Perfect Spring Dinner

I’m so close to being done with the new edition of Comfortably Yum! To keep you company, here’s a recently developed recipe from the collection.

My best friend is Finnish, and I’ve gained a fond appreciation for her culture. This soup is delicious—light, but filling and flavorful. 

1 stick (1/2 cup) unsalted butter
2 leeks OR 1 medium yellow onion, sliced
1 handful fresh parsley, chopped
2 quarts fish or chicken stock
2 pounds red potatoes, cut into chunks
1 tablespoon kosher salt OR 1-1/2 teaspoons fine sea salt
5 carrots, peeled and sliced
2 pounds fresh salmon, boned, skinned, and cut into chunks
1 pint heavy cream
4 scallions, sliced
1 handful fresh dill, chopped
Salt and pepper

Melt the butter in a big, heavy pot. Add the sliced leeks or onion and cook over low heat until soft and translucent, 5-7 minutes. Add the parsley and sauté for another minute. Add the stock, potatoes, and salt. Bring to a simmer and cook until potatoes are cooked through, about 10 minutes. 

Add the salmon chunks and simmer for another minute or two, then add the cream, scallions, dill, and a few grindings of fresh pepper. Taste and add more salt, if needed.

Add a dollop of crème fraîche or sour cream atop each bowlful. I like to serve this yummy soup with a green salad, a fresh, warm baguette, and some cultured, salted butter. Serves 8.