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Savulohi-keitto
Finnish Smoked Salmon Soup
A rich and creamy soup made with smoked salmon, potatoes, leeks, and dill. This comforting soup is a staple in Finnish cuisine, especially during colder months.
ð§ ææ
- 400 g Smoked salmon(flaked or diced)
- 500 g Potatoes(peeled and diced)
- 2 medium Leeks(white and light green parts only, thinly sliced)
- 2 tbsp Butter
- 1 liter Vegetable or fish broth
- 200 ml Heavy cream
- 0.5 cup Fresh dill(chopped)
- to taste Salt
- to taste Black pepper
- 1 tbsp Lemon juice(optional)
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add sliced leeks and sauté until softened, about 5-7 minutes.
â±ïž 7 minutes - 2
Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
â±ïž 20 minutes - 3
Stir in the heavy cream and flaked smoked salmon. Heat gently until the soup is warmed through, but do not boil.
- 4
Stir in most of the chopped fresh dill. Season with salt, pepper, and optional lemon juice to taste.
ð¡ ããã®ã³ã: Taste and adjust seasoning carefully, as smoked salmon can be salty. - 5
Ladle the soup into bowls and garnish with the remaining fresh dill.
ð¡ ããã®ã³ã
- âFor a thicker soup, you can mash some of the cooked potatoes against the side of the pot.
- âIf you don't have smoked salmon, you can use hot-smoked salmon.
- âA splash of white wine can be added when sautéing the leeks for extra flavor.
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- Add a bay leaf while simmering the potatoes for an aromatic depth.
- Incorporate other root vegetables like carrots or parsnips.
- For a dairy-free version, use coconut milk or a plant-based cream alternative.