Lohikeitto (Finnish Salmon Soup) #SoupSwappers

Here we are in the second month of Wendy's - of A Day in the Life on the Farm - new group: Soup Saturday Swappers. And our February theme is Let's Go International, hosted by Kathy of A Spoonful of Thyme. Love it!

I wanted to make my own version of this hearty, comforting Finnish Salmon Soup (Lohikeitto). And, since it's ready in thirty minutes, it was the perfect first course for when my in-laws came to visit. I used fresh salmon and herbs from CSA box. Traditionally, it would be topped with dill; I used chervil.

Ingredients

• 2 T butter
• 1 T olive oil
• 1 C leek, sliced (white and light green parts only)
• 1 C celery, diced
• 1 C carrots, diced
• 5 C fish stock (or you can use water)
• 4 C potatoes, diced
• 4 C salmon fillet, de-boned, de-skinned and cut into chunks
• 1 C half-n-half
• fresh chervil for garnish
• freshly ground salt, to taste
• freshly ground pepper, to taste

Procedure

Melt the butter in a splash of olive oil in a large soup pot. Add the sliced leek and saute until translucent, approximately 7 to 8 minutes. Stir in the carrots, celery, and potatoes. Cook for 5 minutes. Pout in the stock and bring to a boil. Reduce heat and simmer for 15 minutes or until the potatoes are completely cooked. Pour in the half-n-half and simmer until warmed through.

Add the salmon chunks and cook until the fish is opaque, approximately 5 minutes. Turn off the heat and season to taste with salt and pepper. Remove from the heat, cover, and let stand for another 5 minutes.

To serve, ladle soup into individual bowls. Garnish with fresh herbs. Serve immediately.

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