Finnish Salmon Soup (Lohikeitto) - Egg Free

Ingredients

• about 450 g Salmon fillets, skinless and boneless, cubed
• about 680 g Potatoes, peeled and cubed
• 2 medium Carrots, peeled and sliced
• 1 medium Onion, chopped
• 1 medium Leek, sliced
• 6 cup Fish stock
• 1 cup Heavy cream
• 0.25 cup Fresh dill, chopped
• 2 tbsp Butter
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Tapioca Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Melt the 2 tbsp of butter in a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 1 medium onion, chopped, and the 1 medium leek, sliced. Cook, stirring occasionally, until the onion and leek are softened and translucent, about 5 minutes.
2. 2Add the about 680 g potatoes, peeled and cubed, and the 2 medium carrots, peeled and sliced, to the pot. Cook, stirring occasionally, for another 5 minutes.
3. 3Pour in the 6 cups of fish stock. Increase the heat to medium-high (204.4°C/200°C) and bring the liquid to a boil. Once boiling, reduce the heat to low (93.33°C/95°C) and simmer, covered, until the potatoes and carrots are easily pierced with a fork, about 15 minutes.
4. 4Carefully add the about 450 g salmon fillets, skinless and boneless, cubed, to the simmering soup. Cook until the salmon is opaque and flakes easily with a fork, about 5 minutes. The internal temperature of the salmon should reach 63°C.
5. 5Stir in the 1 cup of heavy cream and the 0.25 cup of fresh dill, chopped. In a small bowl, whisk the 1 tbsp of tapioca starch with 2 tbsp of cold water until smooth, then stir this mixture into the soup. Simmer gently for another 5 minutes, stirring occasionally, until the soup has thickened slightly and is heated through. Do not let it boil after adding the cream.
6. 6Season the soup with the 1 tsp of salt and 0.5 tsp of black pepper. Taste and add more salt and pepper if desired.
7. 7Serve the Finnish Salmon Soup hot.

Substitutions

Related Guides