Lohikeitto - Finnish Salmon Soup with Potatoes and Leeks

Recipe for Finnish salmon soup, Lohikeitto - mild and lightly creamy.

Course Main course

Cuisine Finnish

Nøgleord Creamy soup, Fish, Salmon, Soup

Total Time 35

Servings servings

Calories 571kcal

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.