Finnish Salmon Soup

In the fall of 2017 Kent and I went to the World Science Fiction Convention in Helsinki, Finland as part of a four week trip around Scandinavia. One of the best and most traditional meals that we had on the trip was eating Salmon Soup in the hotel restaurant at the Messukeskus convention center. Finland got chilly even in August and we had a half hour tram ride to and from the convention so several times it was worth it just to stop and eat before catching a tram back through the city to our rented apartment. Kent worked on recreating this marvelous soup for quite a while after our return to Colorado, and this is the recipe that we decided we liked best.

INGREDIENTS:

1/2 stick (1/4 cup) butter
1 sliced leek (only the white and light green bits)
5 cups of seafood stock
1 thinly sliced carrot
1 pound of white potatoes diced in 1/2 inch cubes
1 pound of salmon fillet
1 cup heavy cream
1 cup fresh dill
salt and pepper (Kent leaves out the pepper)

PROCEDURE:

• Start by doing the prep work. Slice the carrot, dice the potatoes, and chop the dill very fine. Then skin and debone the salmon and cut it into chunks about an inch big.
• In a largish soup pot, melt the butter and cook the leek slowly for six or seven minutes until clear.
• Add the stock, the sliced carrot, and the diced potatoes. Bring it all to a boil and cook for ten to twelve minutes.
• Now add the salmon pieces and stir in the cream. Cook it for another six or seven minutes - just to boiling.
• Promptly turn off the heat, add the dill, salt, and pepper (if you use it), and cover the pot.
• Let the soup set for about ten minutes before serving.

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