Goodbye Denmark, hello Finland. We are basically still in Scandinavia, so this week’s food exploration will not differ much from last week. A good thing for me since I still have lots of fresh dill in the fridge waiting to be used and is so yummy. And the prefect combination for that is fish. After trying this recipe I’ve become convinced that Salmon travels upstream to the mountains in search of dill because they are in love with each other. Somebody should write a children’s book about that fairy tale, I’m sure it will be a hit.
I like Salmon, no, I love Salmon. I also love soup and dill. Have you ever had a good French bouillabaisse? Well, this would be its Finnish cousin. It’s absolutely fantastic. The cooking method is simple and fairly quick. Just a few potatoes, carrots and leeks are needed. Cooked quickly in butter and then fish stock. After that the salmon is added. Beautiful oils from the salmon infuse into the broth giving it a glistening yellowy color and a fabulous flavor. Then the soup is enhanced by the inclusion of heavy cream. This gives the broth a delicate silky beautiful texture. Lastly, some dill is added, and this is when the dish rounds up with perfect herbal and seafood aromas. Wow, my mouth is a pond right now just by writing this.
This soup is the best introduction I could’ve hoped for Finland’s cuisine. It’s usually eaten in Summer time as is salmon season and lots of fresh dill is available. But with modern supermarkets where almost anything is available year round, I can’t see why you couldn’t have this soup in the middle of January.
Finish salmon soup speaks for itself. There’s nothing more I can say about it. It is meant to be experienced, so do yourself a favor a grab the mere 7 ingredients required to make it and cook it. You can thank me later by commenting your creamy silky magical experience below. It’s almost impossible not to love it.
- 2 tbsp butter
- 2 leeks (chopped)
- 6 cups fish stock
- 2 lb potatoes (cubbed)
- 2 medium carrots (chopped)
- 2 bay leaves
- 2 lb fresh salmon (cut into big bite-sized chunks)
- 2 cups heavy cream
- 3 tbsp lightly chopped fresh dill
- Salt and Pepper to taste
- Using a big pot melt the butter at medium low heat. Add the leeks and stir-fry for about 8 minutes until it turns translucent and golden in color.
- Add the stock, water, potatoes and carrots. Add a dash of salt and pepper to taste. Bring to a boil and reduce to a simmer for about 10 minutes, until the vegetables are cooked.
- Add the salmon chunks, cook for about 5 minutes until the salmon is cooked through.
- Pour the heavy cream, and let it cook for about 2 more minutes just until it's heated through.
- Add the fresh dill right before serving.