Gluten-Free Finnish Salmon Soup (Lohikeitto)

Ingredients

• 1 lb Salmon fillets, skinless and boneless, cubed
• 4 Potatoes, peeled and cubed
• 1 Onion, chopped
• 2 Carrots, sliced
• 6 cups Vegetable broth
• 1 cup Dairy-free heavy cream
• 1/4 cup Fresh dill, chopped
• 1 Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 4 peeled and cubed potatoes, 1 chopped onion, and 2 sliced carrots into a large heavy-bottomed pot. Pour in the 6 cups of vegetable broth.
2. 2Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.
3. 3Add the 1 lb of cubed salmon fillets, 1 cup of dairy-free heavy cream, 1/4 cup of fresh dill, and 1 bay leaf to the pot. Stir gently to combine.
4. 4Continue to simmer the soup, uncovered, over medium-low heat for 5 to 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. 5Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to distribute the seasonings.
6. 6Carefully remove and discard the 1 bay leaf from the pot.
7. 7Serve the Gluten-Free Finnish Salmon Soup hot.

Substitutions

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