Craving something cozy, yet light? Here’s a recipe for Lohikeitto (say low-hee-kay-eat-o), a Finnish salmon soup that takes only about a half hour to make. Stick with the traditional ingredients or add in some of our springy suggestions that give it a fun flavor twist.
Ingredients
- ½ stick unsalted butter
- 1 leek, white and light green parts sliced
- 5 cups water
- 1 lb potatoes, peeled and diced
- 1 carrot, sliced
- 1 lb skin-on salmon filet, de-boned/skinned and cut into small chunks
- 1-2 Tbsp Local Spicery’s Bada Bing Bouillon Ooh Mommy Umami
- 1 cup heavy cream
- ¼ tsp ground allspice
- Pinch of dried thyme
- 1 bay leaf
- 1 cup fresh dill, finely chopped
- Salt and fresh pepper to taste
- Optional: ½ cup thinly sliced fennel, ¼ cup chopped parsley
Directions
- Prep your veggies, reserving any peels, leek stalk, carrot tip/top. Remove skin from salmon and place with veggie scraps and Bada Bing Bouillon Ooh Mommy Umami in a large saucepan with 5 cups water and bring to a boil. Lower heat and simmer 10 minutes.
- Meanwhile, melt butter in a soup pot and sauté leeks for about 10 minutes, stirring often, until soft.
- Strain broth and add to saucepan with leeks, potatoes, carrots, fennel (if using) and half the dill. Cook another 10 minutes or until potatoes are just tender.
- Add salmon to soup along with cream and allspice. Gently simmer on low heat a few minutes until cooked through. Add remaining dill, parsley (if using) and salt and pepper to taste. Close lid and wait another 10 minutes before serving.