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Finnish Salmon Soup
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Yield
- about 6 servings
Categories
- Soup
Cuisine
- Scandinavian
Difficulty
- Easy
Dietary
- Egg-free
- Gluten-free
- Low-sugar
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk
- Possible Fish — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A quick and easy pescetarian soup to satisfy the soul when coming in from the cold! Less than 30 minutes to prep and cook.
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Ingredients
- 5 cups fish stock
- 1 lb cubed salmon
- 3 tablespoons unsalted butter
- 1 sliced leek (white part only)
- 1 peeled & diced carrot
- 3 peeled & diced medium potatoes
- 3/4 cup heavy cream
- 3/4 cup chopped dill, fresh
- black pepper, freshly ground
- kosher salt
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Instructions
Melt butter over medium heat, and add leek. Cook until softened. Stirr in carrots and potatoes, followed by fish stock. Boil over medium-high heat.
Simmer on medium-low heat for about 10-15 minutes, or until vegetables are cooked, then stir in the salmon and cream. Cover and cook until salmon is cooked all the way through (about 5 minutes).
Add seasoning (salt, pepper, and dill) and cover pot for 2 minutes, then serve.
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