👨‍🍳 作り方

1. 1

   Sauté the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and carrots. Season with a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 8-10 minutes.

   💡 プロのコツ: Ensure the leeks are well-rinsed to remove any grit.
2. 2

   Cook the potatoes: Add the cubed potatoes and seafood stock to the pot. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

   💡 プロのコツ: Cut potatoes into uniform sizes for even cooking.
3. 3

   Add the salmon and cream: Gently add the salmon cubes to the simmering soup. Stir in the heavy cream or crème fraîche. Cook for another 3-5 minutes, or until the salmon is just cooked through and flakes easily. Do not overcook the salmon.

   💡 プロのコツ: Adding the salmon towards the end prevents it from becoming dry or tough.
4. 4

   Finish and season: Stir in the chopped fresh dill. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.

   💡 プロのコツ: Fresh dill is essential for the authentic flavor of Lohikeitto.
5. 5

   Serve: Ladle the hot soup into bowls. Garnish with extra fresh dill and a crack of black pepper.

   💡 プロのコツ: Serve immediately with crusty bread for dipping.