Gluten-Free Finnish Salmon Soup (Lohikeitto)

Ingredients

• about 450 g Salmon Fillet
• about 450 g Potatoes
• 2 medium Carrots
• 1 medium Onion
• 6 cups Fish Broth
• 1 cup Heavy Cream
• 1/4 cup Fresh Dill
• 1 tablespoon Tapioca Starch
• 2 tablespoons Water
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper

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

Instructions

1. 1Prepare your ingredients: Peel and dice the about 450 g potatoes into 2.54 cm cubes. Peel and dice the 2 medium carrots into 2.54 cm cubes. Peel and dice the 1 medium onion into 2.54 cm cubes. Cut the about 450 g salmon fillet into 2.54 cm cubes.
2. 2In a large heavy-bottomed pot, bring the 6 cups of fish broth to a rolling boil over high heat, about 5-7 minutes.
3. 3Add the diced about 450 g potatoes, 2.54 cm diced 2 medium carrots, and 2.54 cm diced 1 medium onion to the boiling fish broth. Reduce the heat to medium and cook for 15-20 minutes, or until the vegetables are fork-tender. The potatoes should be easily pierced with a fork.
4. 4While the vegetables are cooking, in a small bowl, whisk together the 1 tablespoon of tapioca starch and the 2 tablespoons of water until smooth, creating a slurry. Set aside.
5. 5Once the vegetables are tender, slowly stir the tapioca starch slurry into the soup. Continue to stir gently for 1-2 minutes as the soup begins to thicken. The soup should coat the back of a spoon.
6. 6Add the 2.54 cm cubes of about 450 g salmon to the pot. Cook for 5-7 minutes, or until the salmon is opaque and cooked through. The internal temperature of the salmon should reach 63°C.
7. 7Reduce the heat to low. Stir in the 1 cup of heavy cream and the 1/4 cup of fresh dill until combined. Do not boil after adding the cream.
8. 8Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of white pepper. Stir gently to distribute the seasonings.
9. 9Serve the about 450 g salmon soup hot.

Substitutions

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