Creamy Lohikeitto (Salmon And Potato Soup) Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Trim leeks and peel carrots, reserving the dark green leek tops and carrot peels. Thinly slice leeks and cut carrots into ½-inch rounds.

Add the leek greens, carrot peels, salmon scraps, garlic, and water to a large pot over high heat.

Bring the pot to a boil, then reduce the heat to medium-high and simmer for 20 minutes. Skim any albumin (small white salmon protein pieces) with a spoon or small strainer.

Scoop and remove solids from the broth with a wire mesh strainer and discard. Transfer broth to a large bowl, add salt to taste, and set aside.

Return the pot to the stove. Over high heat, add the butter, leeks, and carrots. Saute for 5 minutes.

Add the potatoes and broth to the pot, bring to a boil, and simmer for 10 minutes, until the potatoes are just tender.

Add the cubed salmon and simmer for 3 minutes, until just cooked. Remove from heat.

Stir in the cream, lemon zest, and allspice. Add salt to taste.

Serve hot and, if using, with dark rye bread on the side and a chopped dill garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens