Gluten-Free Finnish Salmon Soup (Lohikeitto)

Instructions

1. 1Cut the about 450 g salmon fillet into 2.54 cm cubes.
2. 2Peel and dice the 2 medium potatoes into 1.27 cm cubes. Peel and dice the 2 medium carrots into 1.27 cm cubes. Chop the 1 medium onion into 1.27 cm 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 (204.4°C / 200°C). Once boiling, reduce the heat to medium-low (148.9°C / 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 about 450 g 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 63°C.
5. 5Reduce the heat to low (121.1°C / 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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