Lohikeitto, Creamy Salmon Soup

Creamy Salmon Soup @gourmet.oz

It’s been a while since I posted new recipes here but yesterday I cooked this soup and felt like I have to share it with you guys. This was so delicious, even my kids ate it all with enthusiasm (although they were skeptical at the beginning).

So here we go, meet Lohikeitto – a traditional Finnish creamy salmon soup made with leeks, potatoes and … salmon.

Salmon and stock are the base of this soup, so take time to find good quality fish. I get mine from https://www.vitalchoice.com/ and can’t stop praising  the quality of their products.

You could get a whole skinned fillet, or ask your store to remove the skin. Also I have see salmon soup sets sold or cubed fish filets ready-to-go for stew or soup.

Soup sets are usually cheaper, although will require a bit more work. Preboil such fish parts in salty water for 5 min or so and easily remove meat off the bones to use in a soup later.

Another thing to pay attention to is fish stock, or clam juice. Of course you could use water instead but it will take off flavor from the broth. So ideally I would say you fish stock if you find it in your grocery store or prepare it yourself. Nothing could be better that homemade stock. However clam juice is much easier to find in a store and would go just fine.

I use ghee for sautéing because of the health concerns. If you are fine with regular butter, go for it. It works okay.

Potatoes. I use fingerling potatoes in all appropriate soups like this one because a) they are colorful and cute b) when eaten with skin on they will bring so much needed fiber, and they are considered the healthiest potato type too. Try to use them in soups and let me know how you like them. 

Cream. Feel free to substitute with coconut milk if you don’t eat dairy. 

Saffron. This one really makes a difference. It gives something “je-ne-sais-quoi” to meals from paella to fish stews.

Serve with fresh dill and rye bread! Please share with me how it turned out and any ideas on similar soups. I just love it!

Lohikeitto, Creamy Salmon Soup
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Lohikeitto, Creamy Salmon Soup
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes

Lohikeitto, Creamy Salmon Soup

Yield: 8
Category: soup, entree
Cuisine: Scandinavian, Finnish
  • 1 lb salmon filet
  • 4 Tbsp. ghee
  • 1 leek
  • 3 cups clam juice
  • 2 cups water
  • 1 lb fingerling potatoes
  • 1 large carrot
  • 1 cup fresh dill
  • 1 cup heavy cream
  • 1/4 tsp allspice
  • 1/8 tsp saffron threads
  • salt, pepper to taste
  1. Prepare your fish filet. Remove skin, rinse fillet and cut into medium sized cubes.
  2. Dice the leeks. Preheat the saucepan with ghee and saute leeks for 10 min or until it is soft and translucent.
  3. Meanwhile cut potatoes and carrots, chop the dill and divide in half.
  4. Once the leeks are done, add to them clam juice, 2 cups water, potatoes, carrot, half of dill.
  5. Bring to boil, redice heat and simmer for 15 min or until potatoes can be pierced easily with the fork.
  6. Add salmon, cream, allspice and saffron to the pot. Gently simmer for 5-7 minutes.
  7. Add the other half of dill, salt and pepper to taste.
  8. Serve with more fresh dill and rye bread. Enjoy!

Fish stock or water can be used instead if clam juice alternatively. Use coconut milk instead of heavy cream if you don't consume dairy.

Nutrition information
Calories per serving:354.32 kcal
Fat per serving:25.11 g
Saturated fat per serving:12.57 g
Carbs per serving:13.3 g
Protein per serving:19.32 g
Fiber per serving:1.74 g
Sugar per serving:2.13 g
Sodium per serving:732.19 mg
Cholesterol per serving:88.33 mg
Nutrition label for Lohikeitto, Creamy Salmon Soup
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