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Salmon Soup is a light fish chowder in a creamy broth strewn with fresh dill that still manages to be substantial by virtue of hearty potatoes, carrots, leeks, and bite sized chunks of salmon. It’s comforting enough to warm you from the inside out during cold winter days, but delicious and light enough to see you through last minute meals year round.
Serve this salmon chowder recipe with crusty bread, butter, and a salad, you’ll have a main meal that you turn to again and again on a cold winter’s night. You’ll instantly see and taste why this creamy Salmon Soup recipe is served throughout Finland and other Nordic countries.
In Finland, where it is served weekly by many schools and families, it’s known as Lohikeitto. Each bowl is usually garnished with a pat of butter and a sprig or two of fresh dill and is served with a sturdy brown bread and butter.
Lohikeitto is both easy to make and delicious. It’s ideal for nights where the schedule is chaotic, but you still want to eat well. It’s refined enough to serve when you have last minute guests, as well!
Salmon Soup Recipe
I love to serve this salmon soup with homemade One-Hour Bread when we’re in a hurry! When we have a little bit of time, though, there’s nothing that compares to a fresh loaf of Papa’s Dilly Bread alongside it.
Here’s a handy-dandy list to help you gather up the ingredients and equipment you’ll need for this easy salmon soup. There’s only one semi-tricky ingredient and we’ll cover a way around it after the lists!
Salmon Soup Ingredients
- Butter
- Leeks
- Bay Leaves
- Waxy Potatoes
- Fish Stock (see below for a work-around!)
- Carrots
- Fresh Salmon
- Heavy Cream
- Fresh Dill
- Salt and Black Pepper
Equipment for Salmon Soup
- Chef’s Knife
- Cutting Board
- Dutch Oven or Heavy Pot
- Liquid Measuring Cup
- Long Handled Spoon
Finnish Salmon Soup
If you’re lucky, your grocery store will carry pre-cleaned and trimmed leeks. That makes leven quicker work of an already fast recipe and makes life easier.
No worries, though, if your store doesn’t have pre-cleaned leeks. Simply slice the white and light green portion off of a whole leek, thinly slice it, then thoroughly wash any sand or debris from the slices before draining well and patting dry.
And if leeks are nowhere to be found, you can substitute a diced onion and still have a delicious chowder. It will be slightly different, but still tasty.
You can use any waxy potatoes you have on hand, and whether you peel them or not is a matter of personal preference. I like to use golden potatoes or baby creamer potatoes and leave the peels on.
Heavy cream is the most traditional “creamy” component in our Finnish Salmon Soup, but you can substitute half and half or whole milk. I don’t recommend using 2%, 1%, or Skim Milk, though, as it just won’t pack a creamy punch.
Now let’s talk fish stock for a moment, shall we? I love to use Better Than Bouillon’s fish base. I keep this on hand at all times just to make this salmon chowder.
But if you do not have this, don’t feel like ordering it, and can’t find it at a local store, I’ve got you covered. You can either substitute chicken stock or vegetable broth or make a simple, fast, homemade fish stock.
How to Make Fish Stock for Salmon Chowder
Add up to 2 pounds of salmon heads, salmon skin, and fish bones, a halved onion, a scrubbed carrot and celery stalk snapped in two pieces, and a couple pinches of salt to a large saucepan. Cover with 5 cups of water and bring to a gentle simmer over medium to medium high heat.
Drop the heat to low and simmer for 10 minutes. Strain through a fine mesh sieve or cheesecloth lined colander and voila! Quick fish stock is yours!
Salmon Soup
Melt the butter in a heavy-bottomed large pot over MEDIUM LOW heat. Toss in the sliced leeks, sprinkle the kosher salt over the leeks, and stir to evenly distribute butter and salt over the leeks.
Drop the heat to low, and gently sweat the leeks until semi-translucent and tender, about 6 to 8 minutes. Add the fish stock, bay leaf, and 2 halved potatoes to the pot and raise the heat to MEDIUM HIGH.
Bring the mixture to a boil and cook for 5 minutes before adding the cubed potatoes and sliced carrots. Reduce the burner to MEDIUM heat and simmer for 10-15 minutes. Remove the halved potatoes and mash them then return the mashed potatoes to the pot and stir well.
Cut the salmon fillet into bite sized pieces.
Add the fresh salmon chunks and heavy cream and let it hold at a gentle simmer for 5-7 minutes more, until it starts to boil. Turn off the heat and add half of the dill, adjust with salt, black pepper, and nutmeg, place the lid on the pan, and let it rest, undisturbed, for 5 minutes.
Remove the bay leaf. Serve garnished with the remaining fresh dill and chives.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave safe bowl just until hot all the way through; do not return to a boil or simmer.
Finnish Salmon Soup Lohikeitto
This creamy Salmon Soup served throughout Scandinavia is known as Lohikietto in Finland. It’s a light, fresh, dill-strewn brothy chowder that still manages to be substantial by virtue of hearty potatoes, carrots, leeks, and bite-sized pieces of salmon.
Servings 6
Calories 508kcal
Equipment
- chef's knife
- cutting board
- Dutch Oven or Heavy Pot
- liquid measuring cup
- Long Handled Spoon
Ingredients
- 3 tablespoons butter
- 1 leek thinly sliced (white and light green parts only)
- 1 teaspoon kosher salt
- 4 cups fish stock or vegetable or chicken stock. See notes for how to make a fast fish stock if you'd prefer to do so.
- 1 bay leaf
- 2 large white red, or gold potatoes, peeled and halved PLUS
- 1 pound white gold, or red potatoes, scrubbed and cubed
- 2 carrots scrubbed and sliced
- 1 ½ pounds salmon boneless and skinless
- 1 cup heavy cream
- 1/2 cup fresh dill finely chopped
- 2 tablespoons fresh chives finely chopped
Instructions
- Melt the butter in a heavy-bottomed large pot over MEDIUM LOW heat. Toss in the sliced leeks, sprinkle the kosher salt over the leeks, and stir to evenly distribute butter and salt over the leeks.
- Drop the heat to low, and gently sweat the leeks until semi-translucent and tender, about 6 to 8 minutes. Add the fish stock, bay leaf, and 2 halved potatoes to the pot and raise the heat to MEDIUM HIGH.
- Bring the mixture to a boil and cook for 5 minutes before adding the cubed potatoes and sliced carrots. Reduce the burner to MEDIUM heat and simmer for 10-15 minutes. Remove the halved potatoes and mash them then return the mashed potatoes to the pot and stir well.
- Cut the salmon fillet into bite sized pieces.
- Add the fresh salmon chunks and heavy cream and let it hold at a gentle simmer for 5-7 minutes more, until it starts to boil. Turn off the heat and add half of the dill, adjust with salt, black pepper, and nutmeg, place the lid on the pan, and let it rest, undisturbed, for 5 minutes.
- Remove the bay leaf. Serve garnished with the remaining fresh dill and chives.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave safe bowl just until hot all the way through; do not return to a boil or simmer.
Notes
How to Make Fish Stock for Salmon Chowder
Add up to 2 pounds of salmon heads, salmon skin, and fish bones, a halved onion, a scrubbed carrot and celery stalk snapped in two pieces, and a couple pinches of salt to a large saucepan. Cover with 5 cups of water and bring to a gentle simmer over medium to medium high heat.
Drop the heat to low and simmer for 10 minutes. Strain through a fine mesh sieve or cheesecloth lined colander and voila! Quick fish stock is yours!
Nutrition
Calories: 508kcal | Carbohydrates: 16g | Protein: 44g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 1073mg | Potassium: 1326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4802IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 3mg
Title: Salmon Soup
Sourced From: www.foodiewithfamily.com/salmon-soup/
Published Date: Sun, 27 Nov 2022 18:14:45 +0000
Frequently Asked Questions
Which herbs are healing herbs?
If you look for healing herbs, you won’t find them in the supermarket. There isn’t any place to buy them. There is no store selling them.
You haven’t been able to find healing herbs because they aren’t sold anywhere. They are grown right here in our backyard.
Healing herbs are plants that grow naturally in North America. Like many common household items, these herbs grow throughout the United States and Canada.
These herbs treat minor ailments such as colds, flu, sore throats, coughs, and headaches. Many of these herbs have been used for centuries to help heal wounds and promote overall health.
Of course, when we say “heal,” we mean more than simply treating an illness. We also refer to the ability of these herbs to restore balance and harmony within ourselves and the world around us.
For example, the chamomile herb helps relieve stress. This means that if you feel stressed out, you may benefit from taking chamomile tea. Chamomile tea has been shown to reduce anxiety and nervous tension.
In addition, chamomile tea has been proven effective in relieving insomnia.
Chamomile tea has many other benefits, including its ability to ease stomach aches and gas pains and even improve digestion.
Another popular healing herb is Echinacea. Echinacea is known for helping to fight infections and boosting the immune system.
Echinacea is commonly taken internally and externally to fight infection, prevent viral diseases, and boost immunity. It is safe to use during pregnancy and lactation.
Echinacea also helps reduce muscle pain and inflammation. You can take echinacea orally or topically (as an ointment).
This herb is available in both liquid and capsule form. Liquid echinacea is often mixed with honey and lemon juice. The mixture is then strained and consumed.
Capsules are usually made of freeze-dried plant material. They contain standardized amounts of active ingredients. To use capsules, swallow one or two a day.
The third type of herbal remedy is called tincture. Tinctures are alcoholic extracts of herbs. They are typically used to treat internal problems. Tinctures are generally diluted before being ingested.
Tinctures can be taken orally or applied topically. For oral consumption, dilute tinctures with water. Some people prefer to mix tinctures with food.
Tinctures are easy to prepare. Put about one tablespoon of dried herb into a bottle containing enough alcohol to cover the herb completely. Allow the mixture to sit for several weeks. Then strain and consume.
You may want to try some of these natural remedies to see which ones work best.
What are the disadvantages of using herbs?
Herbs are a great way to keep your body healthy because they contain vitamins, minerals, antioxidants, enzymes, amino acids, phytonutrients, polyphenols, flavonoids, terpenes, essential oils, carotenoids, sterols, and sterolins. Some even contain cannabinoids.
But there are also lots of side effects associated with herbal remedies. For example, taking too much herb could cause liver damage or even death. Herbal supplements may interact with prescription drugs, which means that they might affect how well the drug works.
Some herbs can interfere with blood clotting, while others may increase bleeding when taken with anticoagulants (blood thinners).
There are also safety concerns for pregnant women and children.
The bottom line is that herbs aren't safe for everyone. If you're considering trying them out, do your homework. Look up each product's side effects and warnings and read reviews online.
Is it safe to eat raw garlic?
Raw garlic contains potent compounds that could cause stomach upset. Garlic should always be cooked before eating.
Garlic is one of the oldest known medicinal plants. It has been used since ancient times to treat various ailments.
Today, garlic is still commonly used for treating colds, coughs, and other respiratory infections. In addition, garlic can increase blood circulation, boost immunity, protect against cancer, lower cholesterol levels, prevent heart disease, and reduce stress.
Do not ingest large amounts of raw garlic to avoid possible health problems. It does not harm you if you consume small amounts regularly, however. This is especially true with young children who might accidentally swallow some.
How to make herbal remedies at home?
Making herbal remedies at home is easy. All you need is fresh herbs, water, salt, and sugar. You can use any herb, depending on what you want to create.
For example, choose mint, basil, chamomile, or lemon balm to make a soothing tea. If you want to make a cooling drink, try rosemary, thyme, lavender, or eucalyptus.
All you need to do is put all the ingredients into a pot and boil them until they become soft. Strain out the herbs and serve hot.
Add honey to the boiling mixture to make a tonic drink. Honey is a preservative and will keep your herbal remedy fresh for longer.
You can also combine two or three herbs to make a more potent brew. For instance, you could mix equal parts of garlic and ginger to make a powerful antiseptic. Or you can combine equal amounts of turmeric and ginger to make a potent immune booster.
Soak a clean cloth in warm water and place it over the affected area to make a compress. Leave it for 10 minutes before removing it. Do this every day until the swelling goes down.
Make sure you consult your doctor first before using herbal remedies. Some plants may interact negatively with other medications. Also, don't take large quantities of herbs because they can cause side effects.
Statistics
- Studies have shown that cinnamon can lower fasting blood sugars by 10-29% in diabetic patients, which is a significant amount (9Trusted Source10Trusted (healthline.com)
- The herbs market is highly competitive, with over 1,000 herb suppliers and over 15,000 herbs products available in the United States alone.
External Links
en.wikipedia.org
onlinelibrary.wiley.com
amazon.com
sciencedirect.com
- Peppermint oil (Mintoil®) in the treatment of irritable bowel syndrome: A prospective, double-blind placebo-controlled randomized trial
- Curcumin reverses the effects of chronic stress on behavior, the HPA axis, BDNF expression, and phosphorylation of CREB
How To
How do I know if my herbs have been treated with pesticides?
If you see a pesticide label on your herbs, the plants were sprayed with chemicals before being sold to you.
These chemicals harm human health and could cause cancer or other serious illnesses.
Unfortunately, this practice has become common around the globe. Many countries allow farmers to spray their crops with pesticides without proper regulation.
In order not to harm themselves, consumers should always ask about the source of their produce. If it comes from a farmer near you, it’s safe to assume it was not treated with pesticides.
However, there are still ways to ensure that your herbs are free from harmful chemicals.
However, if you want to ensure that your herbs aren’t contaminated, you can purchase organic herbs directly from the farm.
This way, you won’t need to worry about the safety of your herbs. You can trust that they weren’t exposed to harmful chemicals.
