Seafood > Soups & Stews > Lohikeitto >
Lohikeitto
Nordic Creamy Salmon Soup
3 TBS olive oil
1 leek, chopped (light green & white parts only)
3 C water
1 bay leaf
1/2 LB potatoes, peeled & cubed
1 LB salmon filet (skinned & de-boned), cut into medium to large pieces
3/4 C cream (sub with half-and-half)
1 TBS cornstarch with 1 TBS water (use more cornstarch for thicker broth if desired)
1 TBS butter
Salt & black pepper to taste
Fresh parsley sprigs or dill (for garnish; optional)
1 small lemon, cut into wedges (for garnish; optional)
Heat olive oil in a large skillet; cook chopped leek over medium-low heat until softened. Add water and bay leaf; bring to a boil. Reduce heat and add the cubed potatoes. Cover and simmer until potatoes are tender, about twenty to thirty minutes. Add salmon pieces; simmer for about five minutes. Stir in cream (or half-and-half). In a small bowl, combine cornstarch and one tablespoon of water; mix well to dissolve cornstarch. Add mixture to soup; simmer until thickened. Add butter into soup; remove from heat. Season with salt and black pepper to taste. Top with fresh parsley or dill and serve with lemon wedges if desired. Recipe makes about four servings.
Note: Lohikeitto is a common dish in Finland and Sweden (where the dish is known as Laxsoppa), as well as other Nordic countries.
*Lohikeitto image: Tuijasal (2010). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
