Gluten-Free Finnish Salmon Soup (Lohikeitto)

Ingredients

• 1 lb Salmon Fillet
• 2 medium Potatoes
• 2 medium Carrots
• 1 medium Onion
• 6 cups Fish Broth
• 1 cup Heavy Cream (or Coconut Cream)
• 2 tbsp Fresh Dill
• 1 tsp Salt
• 0.5 tsp White Pepper

Instructions

1. 1Cut the 1 lb salmon fillet into 1-inch cubes.
2. 2Peel and dice the 2 medium potatoes into 1/2-inch cubes. Peel and dice the 2 medium carrots into 1/2-inch cubes. Chop the 1 medium onion into 1/2-inch pieces.
3. 3In a large 6-quart pot, combine the 6 cups of fish broth, the diced 2 medium potatoes, the diced 2 medium carrots, and the chopped 1 medium onion. Bring the mixture to a rolling boil over high heat (400°F / 200°C). Once boiling, reduce the heat to medium-low (300°F / 150°C), cover the pot, and simmer for 15 minutes, or until the potatoes and carrots are easily pierced with a fork.
4. 4Add the 1 lb salmon cubes to the simmering broth. Continue to simmer, uncovered, for 5-7 minutes, or until the salmon is opaque and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
5. 5Reduce the heat to low (250°F / 120°C). Stir in the 1 cup of heavy cream (or coconut cream) and the 2 tbsp of fresh dill until combined. Do not allow the soup to boil after adding the cream.
6. 6Season the soup with 1 tsp of salt and 0.5 tsp of white pepper. Stir well to distribute the seasonings evenly.
7. 7Serve the Gluten-Free Finnish Salmon Soup hot.

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