Lohikeitto

Ingredients

• 500 grams salmon fillet
• 2 liters fish or vegetable broth
• 3 medium potatoes
• 1 large onion
• 2 carrots
• 1 leek
• 200 milliliters heavy cream
• 200 milliliters whole milk
• 2 tablespoons butter
• 2 tablespoons fresh dill
• 1 tablespoon fresh parsley
• Salt to taste
• Black pepper to taste
• 1 bay leaf

Instructions

1. Peel and cube the potatoes into bite-sized pieces.
2. Slice the onion and carrots into thin slices.
3. Cut the leek into rings, cleaning thoroughly between layers.
4. Melt butter in a large pot over medium heat.
5. Sauté onion and carrots for 3-4 minutes until softened.
6. Add potatoes and leek, stir well.
7. Pour in the broth and add bay leaf, bring to a boil.
8. Reduce heat and simmer for 10-12 minutes until potatoes are tender.
9. Cut salmon into chunks, removing any bones.
10. Add salmon to the pot and simmer for 5-7 minutes until cooked through.
11. Reduce heat to low and stir in cream and milk.
12. Season with salt and pepper to taste.
13. Add fresh dill and parsley just before serving.
14. Do not allow the soup to boil after adding cream to prevent curdling.

Notes

• Ensure salmon is fresh and de-boned for best results.
• Prep all vegetables before cooking to keep the process smooth.
• Use a sharp knife to cut the leek in half lengthwise first, then slice to ensure even cooking.
• Do not boil the soup vigorously after adding dairy to maintain creamy texture.
• Store leftovers in an airtight container for up to 2 days in the refrigerator.
• This soup can be frozen for up to 1 month; freeze before adding cream and milk.