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
- 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)
- In a medium dutch oven or a large pot, bring stock to a boil.
- When the stock is boiling, add onion, cardamom pods, nutmeg, and bay leaves.
- Add the potatoes to the boiling stock and cook for about 10 mins.
- Remove the cardamom pods and bay leaves from the broth.
- 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.
- Break the salmon into bite-sized chunks and add to the soup. Simmer soup at medium-high heat for about 5 mins.
- Add the half-and-half and the butter, heat for about 5 mins at medium heat, or until the butter is melted.
- 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.
- Serve warm and topped with dill or chives, if desired, with a few slices of dark bread for sopping up the broth.