Finnish Salmon Soup

Ingredients

• 2 tablespoons butter
• 1 large onion, diced
• 3 medium potatoes, cubed
• 4 cups fish or vegetable broth
• 1 pound salmon fillet, cut into chunks
• 1 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and white pepper to taste
• 2 bay leaves

Instructions

1. Melt butter in a large pot over medium heat
2. Add diced onion and sauté until softened, about 5 minutes
3. Add cubed potatoes and bay leaves, stir to combine
4. Pour in broth and bring to a boil
5. Reduce heat and simmer for 15 minutes until potatoes are tender
6. Add salmon chunks and simmer for 5-7 minutes until cooked through
7. Stir in heavy cream and lemon juice
8. Add fresh dill and season with salt and white pepper
9. Remove bay leaves and serve hot

Notes

• Use fresh or thawed salmon for best results
• White pepper is traditional in Finnish cooking and provides a milder flavor than black pepper
• Cut potatoes into uniform sizes for even cooking
• Do not boil the soup vigorously after adding salmon to prevent it from breaking apart
• Store leftovers in an airtight container in the refrigerator for up to 2 days
• This soup freezes well for up to 1 month; add cream after thawing for best texture