Finnish Fish Soup, Creamy Salmon

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We had a group of Italian teenagers over for dinner and I wanted to prepare something Finnish and a typical weekday meal. Salmon soup is what I decided on and made a large pan of it. It is delicious and especially good on a rainy and windy day.

This is what you need for a soup for ten.
For the fish stock
1 onion
Bones and head of one salmon
salt, white pepper, all spice, 4 bay leaves
1-1.5 litres of water

For the soup
1600 g salmon ( boned and cleaned)
10 large potatoes
4 carrots
salt, white pepper, black pepper
2 l milk
fish stock

Fish stock:
Put the fish head and the bone into a pot. Cover them with water. Add a peeled and sliced onion, bay leaves, salt and pepper. Let come to the boil and let simmer at low heat for at least a half an hour. Scrape away any froth appearing on the surface.
Pour the stock through a sieve and let it cool.

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Soup:
Peel the potatoes and carrots and cut them into small cubes. Heat the fish stock and add the vegetables once it starts to simmer. Cook for 30 min. Add the milk and salmon. Let the soup cook and try the potatoes once the stock starts to boil. The potatoes and the salmon should be ready as the stock starts to boil. Add chopped dill and salt and pepper to taste. Add 2 tbsp butter to finish off.

Serve with rye bread or crisp bread and butter. The soup gets even better after being stored in the fridge overnight. The tastes settle and soak into the ingredients.

My guests had good appetite and loved the different types of crisp bread.  They had visited a chocolate factory in the late afternoon and were perhaps not that hungry. This meant that we have soup for several days.

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