Nordic Salmon Soup
Inspired by the simple and hearty soups of Northern Europe, Nordic Salmon Soup is easy and delicious. It is warm and comforting on shivery days like we’ve had recently. Plus, it comes together in less than an hour!
That’s about the length of a TV reality dating show episode.
Love is Blind
My husband and I were poking around on Netflix to find something to watch together. A suggestion popped up for us: Love is Blind: Sverige (Sweden). We had just recently finished watching a Korean dating show that I talked about previously.
Do you know the premise for Love is Blind? Couples meet in pods, unable to see each other but able to hear and talk to one another. Over several days, they decide whether or not they are a match, become “engaged,” and then meet face-to-face. After spending time on a short vacation and a month living with one another, they make their final decision to get married or not. It’s speed dating taken to the nth degree.
While we were interested in the relationship drama (plus the chance to be judge-y about people we don’t know), what really took our breath away were the outdoor shots of Stockholm. Absolutely gorgeous.
We had been contemplating where to go for an upcoming trip this spring. Sweden and its neighbor, Finland, were considered. The Northern Lights is on our bucket list of things to see in our lifetime. And even though it did not work out for this year’s trip, we are so intrigued by Nordic culture and food.
Lohikeitto is the quintessential Finnish soup that keeps turning up on my radar so I decided to make it.
Composed of simple and fresh ingredients, this soup is exactly the type that appeals to me. No condensed cream of anything and no hard-to-find ingredients. A mirepoix-like veggie combo of carrots, celery, and leeks (standing in for the traditional onion) starts the soup’s foundation. The plant (or cow) milk adds creaminess and the salmon chunks add protein. It’s practically perfect in every way.
Even though this soup comes together in less than an hour, the sum is more than the parts so don’t be deceived by its simplicity. This is a nourishing and cozy bowl that will keep you happy, regardless of what the weather looks like outside.
- This easily becomes dairy-free by using olive oil instead of butter. If you are subbing in half and half or regular milk for the coconut milk, gently simmer until it is heated through but do not bring it to a boil because it may curdle.
- It is so easy (and common) to overcook fish, making it hard and unappetizing. Poaching is the technique used in this soup to cook the salmon. Placing the salmon chunks in the hot soup, covering it, and letting it sit will perfectly cook the fish so it is tender and luscious.
- The best sidekick to this soup: Nordic Rye Bread.
- ¼ cup butter
- 1 ½ cups chopped leeks (white and light green parts)
- 1 ½ cups chopped celery
- 1 ½ cups peeled and chopped carrots
- 1 ½ cups peeled and chopped potatoes
- 1 tsp minced garlic
- 5 cups fish or vegetable broth
- 1 cup full-fat coconut milk or heavy cream
- 1 lb salmon, skinned and cut into 1-inch chunks
- 1 tsp salt
- 1 tsp ground black pepper
- Garnish: chopped fresh dill or parsley
- Heat a large pot over medium-high heat. Melt the butter, then add the leeks and celery. Cook them until they are softened, about 5 minutes.
- Tip in the carrots, potatoes, garlic, and broth. Bring the mixture to a boil, then lower the heat to medium-high and cook for 15 to 20 minutes or until the carrots and potatoes are tender. Add the coconut milk or heavy cream and bring back to a boil.
- Sprinkle the salt and pepper over the salmon cubes and mix. Remove the pot from the heat. Gently place the salmon chunks into the hot soup, put the cover on, and let the soup sit for 5 to 10 minutes to allow the salmon to poach. Serve with garnishes.
Keywords: Nordic salmon soup