We had the most delicious - and naturally gluten-free - salmon soup when we visited my brother in Finland earlier this year. I just had to recreate it after returning home! I've made it several slightly different ways now, usually varying up the vegetable slightly, and it's just delicious. It's perfect on a chilly day.
Yummy Finnish-style Salmon Soup served with some homemade gluten-free baguette.
Finnish-Style Salmon Soup
In a large pot over medium heat, cook 4-5 minutes:
1/4 cup butter OR 2 Tbsp oil + 2 Tbsp butter
1/2 - 1 onion, diced OR 1-2 leeks, sliced & washed
2 - 3 carrots, peeled & sliced
Add and cook, stirring regularly ~5-7 minutes:
700 g / 1.5 lbs potatoes, diced (peeled, if thick-skinned)
1 sweet potato, peeled & diced (optional - not traditionally used, but I am always looking for ways to add veggies)
My girls would tell you to just leave it as carrots and potatoes - but I did add a small sweet potato to this particular batch of salmon soup.
Add and bring to a low boil, simmer ~8 minutes:
3 - 4 cups water
1 tsp GF chicken bouillon (optional)
1 - 2 Tbsp freeze-dried dill OR 1 bunch fresh dill
1 tsp parsley (optional)
1 tsp salt
1 tsp pepper
Add and return to boil:
1 cup milk OR 10% cream OR heavy cream
If you'd like to thicken your salmon soup, you can - though this soup is a thinner, lighter soup naturally thickened slightly by the potatoes in the soup. It is not typically done, but if you'd like it a bit thicker, you can mix together in a small bowl the following, then stir into the soup:
1/4 cup milk
1-2 Tbsp cornstarch
Add and let simmer in the soup 10 min:
3 - 4 salmon filets, diced (~1 lb / 500 g)
If desired, slice and serve alongside:
1 lemon, cut into wedges
The soup is ready to serve! It's absolutely delicious with fresh gluten-free bread and butter. They had a neat egg butter in Finland, but I haven't quite made it to whipping that together yet.
Yummm... look at that lovely salmon soup. I did not thicken this batch, so it's a lighter, thinner broth.