Finnish Salmon Soup
A dish with pcs salmon fillet and leek at the center. On the table in about 30 minutes.
contains dairycontains fishcontains meat
Ingredients
US
Metric
- 2 pcs salmon fillet
- 4 cups water or stock
- 1 leek
- 1/4 cup butter
- 5-7 potatoes
- 1-2 carrots
- 1 cup heavy cream
- salt and pepper to taste
- dill to garnish
Make it lactose-friendly
- 1/4 cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Wash, clean, and dice all vegetables.
- Remove scales from salmon fillet or remove skin entirely, up to you. Dice.
- In a pot, melt butter. Add diced leeks and cook on medium-high about 5 minutes until the leeks wilt a bit.
- Add water (or stock) and other vegetables. Bring to a boil and cook on medium heat about 10-15 minutes until the potatoes are ready.
- Add diced salmon fillet and heavy cream. Cook for additional 5-10 minutes to cook the salmon.
- Add salt and pepper to taste at the end. Serve with dill as garnish.
Nutrition (estimated, per serving)
| Calories | 493 |
|---|---|
| Protein | 11.0 g |
| Fat | 17.4 g |
| Carbs | 75.8 g |
| Fiber | 9.7 g |
| Sodium | 113 mg |
Source
based.cooking (community recipes, public domain) — unlicense