Finnish Salmon Soup
Warm up your chilly evenings with this delightful Finnish Salmon Soup, a cozy dish that's as quick to whip up as it is comforting! Packed with tender salmon, fragrant leeks, and a splash of creamy goodness, this hearty soup brings a taste of the Nordic winter right to your bowl. Dive into a bowlful of flavor that’s sure to become a seasonal favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 carrots
- 3 leeks
- 1 lemon
- 14 oz (400 g) potatoes firm (397 g)
🥩Meat & Seafood(2)
- 5 cups (1.2 L) fish stock or vegetable broth (1.2 L)vegetable broth
- 1.1 lb (500 g) salmon (499 g)
🥛Dairy & Eggs(1)
- 0.85 (200 ml) cups crème fraîche or heavy cream (204 ml)heavy cream
🧂Spices & Seasonings(2)
- 1 bunch of dill fresh
- Salt and pepper
Nutrition (per serving)
Calories
509
Protein
39g
Carbs
41g
Fat
29g
👨🍳 Instructions
- 1
Sauté your leeks, carrots, and potatoes.
- 2
Add fish stock or vegetable broth and cook until the potatoes are done.
- 3
Now add your salmon fillet, a little bit of crème fraîche for the French touch, and some dill.
- 4
Let cook for another 5 minutes and serve with lemon juice.
💡 Pro Tips
- ✓Cut salmon into 1.5-2 inch (4-5 cm) cubes and add them only in the final 4-5 minutes, removing the pot from heat immediately after to prevent overcooking; salmon proteins denature at 140°F (60°C), and carryover heat will cook residual surfaces.technique4-5 minutes | 140°F (60°C)
- ✓Dice potatoes and leeks to 0.5 inch (1.25 cm) thickness and simmer for exactly 12-14 minutes before adding salmon; this ensures they break down slightly to thicken the broth (via released starch) while maintaining structural integrity.timing12-14 minutes | 0.5 inch (1.25 cm) dice
- ✓Temper the crème fraîche by whisking it with 2-3 tablespoons of hot broth before stirring into the soup; this prevents curdling caused by lactic acid proteins denaturing from thermal shock when cold cream meets 180°F (82°C) stock.technique2-3 tablespoons broth | 180°F (82°C)
- ✓Use 3.5 cups (840 ml) fish stock instead of 5 cups to achieve 18-20% final cream ratio; this creates a silkier mouthfeel without diluting umami compounds, as commercial broths contain 800-1000 mg sodium per cup.ingredient18-20% cream ratio | 840 ml stock
- ✓Add fresh dill and lemon juice in the last 30 seconds of cooking; heat above 140°F (60°C) for more than 1 minute volatilizes 60% of dill's aromatic compounds, and lemon's citric acid precipitates cream if heated together.timing30 seconds | 140°F (60°C) threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Finnish Salmon Soup
Warm up your chilly evenings with this delightful Finnish Salmon Soup, a cozy dish that's as quick to whip up as it is comforting! Packed with tender salmon, fragrant leeks, and a splash of creamy goodness, this hearty soup brings a taste of the Nordic winter right to your bowl. Dive into a bowlful of flavor that’s sure to become a seasonal favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 carrots
- 3 leeks
- 1 lemon
- 14 oz (400 g) potatoes firm (397 g)
🥩Meat & Seafood(2)
- 5 cups (1.2 L) fish stock or vegetable broth (1.2 L)vegetable broth
- 1.1 lb (500 g) salmon (499 g)
🥛Dairy & Eggs(1)
- 0.85 (200 ml) cups crème fraîche or heavy cream (204 ml)heavy cream
🧂Spices & Seasonings(2)
- 1 bunch of dill fresh
- Salt and pepper
Nutrition (per serving)
Calories
509
Protein
39g
Carbs
41g
Fat
29g
👨🍳 Instructions
- 1
Sauté your leeks, carrots, and potatoes.
- 2
Add fish stock or vegetable broth and cook until the potatoes are done.
- 3
Now add your salmon fillet, a little bit of crème fraîche for the French touch, and some dill.
- 4
Let cook for another 5 minutes and serve with lemon juice.
💡 Pro Tips
- ✓Cut salmon into 1.5-2 inch (4-5 cm) cubes and add them only in the final 4-5 minutes, removing the pot from heat immediately after to prevent overcooking; salmon proteins denature at 140°F (60°C), and carryover heat will cook residual surfaces.technique4-5 minutes | 140°F (60°C)
- ✓Dice potatoes and leeks to 0.5 inch (1.25 cm) thickness and simmer for exactly 12-14 minutes before adding salmon; this ensures they break down slightly to thicken the broth (via released starch) while maintaining structural integrity.timing12-14 minutes | 0.5 inch (1.25 cm) dice
- ✓Temper the crème fraîche by whisking it with 2-3 tablespoons of hot broth before stirring into the soup; this prevents curdling caused by lactic acid proteins denaturing from thermal shock when cold cream meets 180°F (82°C) stock.technique2-3 tablespoons broth | 180°F (82°C)
- ✓Use 3.5 cups (840 ml) fish stock instead of 5 cups to achieve 18-20% final cream ratio; this creates a silkier mouthfeel without diluting umami compounds, as commercial broths contain 800-1000 mg sodium per cup.ingredient18-20% cream ratio | 840 ml stock
- ✓Add fresh dill and lemon juice in the last 30 seconds of cooking; heat above 140°F (60°C) for more than 1 minute volatilizes 60% of dill's aromatic compounds, and lemon's citric acid precipitates cream if heated together.timing30 seconds | 140°F (60°C) threshold