Lohikeitto is a classic Finnish salmon soup, known for its mild, lightly creamy flavour and simple ingredients.
This salmon soup is remarkably easy to make and brings together tender potatoes, leeks and succulent salmon in a rich, full-flavoured soup.
I have chosen to add a splash of white wine, which gives the soup a lovely depth – the alcohol cooks off, of course, so only the flavour remains. The white wine can easily be left out if you prefer the original version.
Lohikeitto suits every season and is a soup that can quickly become a favourite with the whole family.
Serve the salmon soup with a scattering of fresh dill on top for the authentic flavour, or use parsley if dill isn’t to your taste.
Lohikeitto – Finnish Salmon Soup with Potatoes and Leeks
Recipe for Finnish salmon soup, Lohikeitto – mild and lightly creamy.
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Ingredients
- 500 g salmon
- 3 carrots
- 2 leeks
- 450 g potatoes
- 150 ml white wine (optional)
- 1 l stock – fish, vegetable or chicken
- 250 ml cream whipping cream (38% fat)
- 1 bunch dill, finely chopped
- Salt and freshly ground pepper
- Oil
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Method
- Peel and clean the vegetables. Slice the carrots, cut the leeks into rings and cut the potatoes into bite-sized pieces.Set aside the tender green part of the leeks and shred it finely – it goes into the soup at the end.
- Cut the salmon into bite-sized pieces and season with salt and freshly ground pepper.
- Heat a splash of oil in a large saucepan and fry the carrots and leeks until the leeks begin to soften. Season with salt and freshly ground pepper.
- Pour in the white wine and let it reduce for 4-5 minutes, then add the potatoes and the stock. Let the soup simmer, covered, for about 10 minutes, or until the potatoes are almost tender.
- Add the cream and the pieces of salmon along with the green part of the leeks, and let the soup simmer for a further 5 minutes or so – or until the salmon is cooked through.
- Season the soup to taste with salt and freshly ground pepper, and serve with plenty of finely chopped dill on top.
Nutrition
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Skøn suppe som ofte er på madplanen
Hej Hanne
Det gør mig så glad at høre – tusind tak fordi du skriver det.
Warm wishes, Dianna
Hej, jeg har ikke smagt suppen endnu – men er lidt i tvivl om hvilken fløde der skal benyttes, og også hvilken hvidvin
Hej Martin
En tør hvidvin – altid tør hvidvin i salte retter:) Jeg bruger Chardonnay- men det er fordi det er hvad vi altid har i huset:)
Fløde bruger jeg piskefløde, synes det giver den lækreste konsistens:)
Warm wishes, Dianna
Jeg vil rigtig gerne lave suppen, men der er en i selskabet der ikke spiser laks. Kan laksen erstattes med en anden egnet fisk?
Hej Hanne
Har ikke selv prøvet med anden fisk, men tænker at kuller er et godt alternativ til laksen:)
Warm wishes, Dianna
Lækker Lækker lækker!
Hej Oliver
Tusind tak for de søde ord, så dejligt at høre:)
Warm wishes, Dianna
Den smager fantastisk!
Det lyder lækkert. Kan man lave suppen dagen før
Hej Sara
Det kan du sagtens ja 🙂
Jeg vil vente med laksen og de fintsnittede porretoppe til den skal serveres, så den fremstå med en smuk farve, og så laksen ikke bliver tør 🙂
Warm wishes, Dianna
Dejlig, blid smag, let at lave, masser af saft og kraft, især med hjemmelavet kyllingefond.
Jeg gav den et skvæt friskpresset citron til sidst hvilket jeg synes giver dybde til smagen.
Den var et hit hos små som store!
Hej Thea
Sikken en dejlig besked, tusind tak 🙂
Warm wishes, Dianna
Virkelig lækker og velsmagende
Tusind tak for de søde ord Lone 🙂
Warm wishes, Dianna
Virkelig lækker
Tusind tak, det er jeg så glad for at høre 🙂
Warm wishes, Dianna