Directions
- 1Heat a tablespoon of olive oil in a large pot. Sauté the leeks with a pinch of salt for 2-3 minutes.
- 2Add the potatoes, carrots, water, and broth cube. Simmer for about 10 minutes, or until the veggies are almost tender.
- 3Gently stir in the salmon, lemon zest, dill, and cream.
- 4Bring to a boil, then reduce the heat and simmer for 5 minutes, until the fish is perfectly cooked.
- 5Mix corn starch with 1 tablespoon of hot water, then stir it into the soup to thicken slightly. Season with salt and pepper to taste.
- 6Ladle into bowls, squeeze in fresh lemon juice, and enjoy!
Ingredients
- 400 g salmon, cut into chunks
- 250 g potatoes, bite-sized (baby potatoes are my favorite)
- 1 piece leek, sliced
- 1 carrot, cut into chunks
- 100 ml cream
- 500 ml water
- 1 fish broth cube
- 1 bunch dill, chopped
- 1 lemon, zested and juiced
- 1 tsp corn starch
- 1 tablespoon olive oil
- pinch salt
- 1 tablespoon hot water
- pepper
Equipment
large potknifecutting boardladlespoon
Tips
- You can use your favorite fish, like cod or prawns, instead of salmon.
- The original Finnish recipe called for milk instead of cream, but cream adds richness.
- Adding a touch of lemon brightens up the soup.
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