This soup is a combination of at least 3 recipes maybe 4. I think it is delicious, delicate and definitely a different direction than what I normally do with salmon fillet. You can mess with the ingredients but stick with salmon, dill and potatoes in a light creamy soup. Change up your soup game and try this one for sure!

Notes: I deskinned the salmon and fried up the skin for the cat, if you like crispy salmon skin you could Jullianne it and add on top of your soup at serving time. Most of the recipes wanted soup stock but vegetable or even chicken stock were listed as alternative choices. I went with vegetable stock. Try for a creamy potato- I used homegrown organic reds. Most recipes say whipping cream but a few said half and half or light cream if you want less richness. Your choice but I went with heavy cream. Carrots seem to be in most every recipe and most ask for leek. I got leeks and used one; lovely undertone flavor. The other 2 leeks are going in a turkey and pasta dish that is a favorite of mine. I love planning to use all of an unusual ingredient like leeks. Nothing is wasted and great food is created. I added a serving of shrimp (in shell for more flavor) but honestly I think I just want to stick with salmon. Several other recipes had cod too. Another good option. Definately fresh dill is a must…it is totaly in the flavor profile for this geographic area. Leftover dill could go in potato salad, on top of a sauteed fish fillet or on a white sauce for a pop of fresh flavor. I used less dill than the recipes suggested; totally a personal choice but dry dill would be a sad sad choice.

Finnish Salmon Soup

1 leek; remove dark green leaves and cut up white portion and pale green into quarter inch rounds.

2 Tbsp. butter plus one more for topping finished soup

2 medium carrots peeled and thinly sliced on a bit of a diagnonal for lots of surface area

4-5 medium potatoes, peeled and diced to 3/4 inch size more or less. About 2 cups worth

4 cups of veggie/fish/chicken broth

2/3 cup heavy cream or half/half

1 -1 1/4 lb. of salmon fillet, deskinned and cut into 1 inch cubes

40-60 grams of fresh dill chopped somewhat fine- about a cups worth, can add more if you like

DIRECTIONS

Melt the butter in a medium (2-3 qt) saucepan. Add leeks, sauté slowly for 6 minutes, do not let it brown. Add the carrots, stir and cook a minute. Add the potatoes and broth, stir well and cook for 15 minutes on medium low – until the potatoes are close to fork done. Add the heavy cream, stir up and let heat a minute. Then add salmon cubes and cook 4 minutes on low heat. Add the dill and turn off; let stand a minute and add that tbsp. of butter. Once it melts serve it up in a wide bowl. This would go well with a slice of toasted sourdough bread. Enjoy!