Lohikeitto - Finnish Salmon soup

Lohikeitto, a light creamy salmon soup, is probably Finland’s most ubiquitous soup. Made with Artic salmon, potatoes and carrots, it is incredibly easy to make, is full of protein and warms you up instantly making it an excellent choice for a chilly night. Although allspice is not a traditional ingredient in this recipe, I found that it gives it a unique pepperiness that truly elevates this soup. If you don’t have allspice available, I suggest that you are generous with pepper.  I like serving this soup with pumpernickel or rye bread.

Serves four

2 tablespoons butter

1 small onion, sliced thinly

1 leek, tougher outer parts removed, sliced thinly

4 cups fish stock

1 bay leaf

1 pound potatoes, peeled and cut into chunks

2 large carrots, peeled and cut into chunks

1 pound salmon meat, cut into chunks, seasoned with salt and pepper

1 cup heavy cream

¾ cup chopped fresh dill

¼ teaspoon ground allspice (optional)

Salt and pepper, to taste

In large stockpot, melt the butter over medium high heat. Sauté the onions and leeks until soft and translucent. Add the fish stock and bay leave and bring to a boil. Add the potatoes and carrots and half the dill. Reduce the temperature to medium-low.  Simmer for about 15-20 minutes, until the potatoes are tender when pierced with a knife. Add the salmon chunks and the cream and cook for about 3-4 minutes. Season with the allspice (if using) and salt and pepper to taste. Add the remaining dill right before serving.