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FROM THE SPELLBOUND BITES KITCHEN

Finnish salmon soup (Lohikeitto)

Creamy salmon soup with fish broth, leek, potatoes, carrots, parsnips and dill, served with dark rye bread.

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Ingredients

  • 1 kg fresh salmon, cubed
  • 2 litres fish broth
  • 2 tbsp butter
  • 1 yellow onion, diced
  • 1 leek, sliced
  • 1/2 head garlic, minced
  • 2 carrots, sliced
  • 2 parsnips, diced
  • 3–4 potatoes, peeled and diced
  • 2 bay leaves
  • 200 ml heavy cooking cream
  • Fresh dill
  • Salt and black pepper
  • Dark rye bread, butter and sour cream, to serve

The kitchen spell

  1. Melt the butter over medium heat and soften the onion and leek.
  2. Add garlic and cook for a minute, then stir in carrots and parsnips.
  3. Add fish broth, bay leaves, salt and pepper and bring to the boil.
  4. Add potatoes and simmer until tender.
  5. Add salmon and cook for three minutes; remove from heat when the soup returns to the boil.
  6. Stir in cream and dill. Serve with buttered rye toast and sour cream.