Creamy Salmon Soup AKA “Lohikeitto”

Remember the Legit Fish Stock I made the other day? It made 4 quart-size mason jars full, and here’s what I made with 2 of them. This recipe is for a salmon soup, known in Finland as Lohikeitto. You pronounce it like this. It’s a simple, hearty soup that’s surprisingly filling. I actually adapted it from a recipe, translated from Finnish with metric measurements changed over. You’re welcome. If you’re interested, you can find the original recipe on my Pinterest board, Viking Grub.

Creamy Salmon Soup

makes 4-6 servings

Ingredients:

  • 1 15-oz can Pink or Red Alaskan Salmon
  • 2 quarts fish Stock
  • 1/2 large white onion, diced fine
  • 4 cardamom pods, smashed open
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 6 medium red potatoes, peeled and diced
  • 1 C half-and-half
  • 2 tbsp unsalted butter
  • dill or chives for garnish (optional)
  • salt & white pepper (to taste)

Instructions:

  1. In a medium dutch oven or a large pot, bring stock to a boil.
  2. When the stock is boiling, add onion, cardamom pods, nutmeg, and bay leaves.
  3. Add the potatoes to the boiling stock and cook for about 10 mins.
  4. Remove the cardamom pods and bay leaves from the broth.
  5. Remove the salmon from the can. Examine it for any small bones or residual bits of skin, and remove these. The can that I used contained most of a spinal column and a few pin bones and I’m not really too into having that in my soup so I pulled them out.  IMG_1019
  6. Break the salmon into bite-sized chunks and add to the soup. Simmer soup at medium-high heat for about 5 mins.
  7. Add the half-and-half and the butter, heat for about 5 mins at medium heat, or until the butter is melted.
  8. Taste the soup and add salt and white pepper to taste. I found the fish & stock to be salty enough, so I didn’t feel that I needed to add any salt.
  9. Serve warm and topped with dill or chives, if desired, with a few slices of dark bread for sopping up the broth.

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