Gluten-Free Finnish Salmon Soup (Lohikeitto)
A creamy and comforting Finnish salmon soup made gluten-free by using only naturally gluten-free ingredients, showcasing dill and potatoes.
Ingredients
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 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.
- 3Add the about 450 g 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.
- 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 63°C.
- 5Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to distribute the seasonings.
- 6Carefully remove and discard the 1 bay leaf from the pot.
- 7Serve the Gluten-Free Finnish Salmon Soup hot.
Substitutions
Heavy cream → Dairy-free heavy cream
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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