Salmon soup is a perfect, simple, casual food for weeknight.
But it can also be considered to be a delicacy that you can offer to the guests.
The soup can be served as the first or the main course.
And you can spice it up with some cream or cream cheese into a wonderfully rich soup.
Serve it with a genuine rye bread.
And don’t forget the fresh dill.
It will give the soup its exquisite taste.
For me, growing up, salmon soup was one of the culinary highlights.
The creamy soup and rich taste of salmon, together with dill, were like heaven to me.
When I moved to Ecuador I didn’t want to lose this taste of home and childhood.
Sadly it is very hard, or even impossible, to find fresh dill here.
After some experimenting, I’ve learnt to enjoy the taste of rosemary in the soup.
It is not part of the original recipe, so if you want traditional Finnish salmon soup, you should use dill instead of rosemary.
Or maybe you should try both and decide for yourself which one you like the best.
(For 2 people)
2 - 3. (250 g) in potatoes
1 medium onion
6 cups of water
4 whole allspices
500 g of salmon fillet
6 cups of water
2 to 3 dl cream
1/2 teaspoon salt
1 small branch of rosemary (or ½ cup of fresh dill)
1. Peel the potatoes and dice or block them. Peel and chop the onion.
2. Cook the salmon fillet in hot water until it’s done. Peel of the skin. Save the fish broth.
3. Put the potatoes and onion to the kettle. Sauté them in butter for a few minutes. Pour into a saucepan of hot fish broth with allspice and rosemary, and cook until the potatoes are almost cooked.
4. Add salmon in the soup broth. Add the cream and heat to a boil, but do not boil. Remove the pan from the heat.
5. Remove the rosemary branch or sprinkle the top of the soup plenty of chopped dill.
6. For the weeknight soup replace the cream with some milk.