Finnish salmon soup with cream

Nordic cuisine in general, and Finnish cuisine in particular, is a great example of how many delicious dishes you can come up with with care for the meager gifts of our harsh nature. Let's say this Finnish salmon soup with cream: it does not require exotic products, breaks all possible rules (there are few places where they cook salmon, usually they take less oily fish for this) - and at the same time, those who tried lohikeitto in his homeland loved it so much, that they happily take home the recipe for this wonderful soup. The other good news is that this creamy salmon soup can be very economical - I'll show you how to do it.

Finnish cream soup with salmon

Medium

50 minutes

Ingredients

for the broth:

1 kg. heads and bones of salmon (salmon, trout)

1 bulb

3-4 allspice peas

2 bay leaves

2 l. water

for soup:

2-3 potatoes

1 carrot

1/2 leek

300 g salmon fillet

200 ml. cream

a few sprigs of dill

You can get fish bones and heads by carving salmon yourself, or you can find it in a store where they fillet it, and the bones and heads are sold separately as a soup set. Put them, as well as onions, allspice and bay leaves in a saucepan, cover with cold water and put on medium heat. To get the most rich and aromatic soup, it is not forbidden to add other ingredients that you are used to using - say, cloves, dill sprigs or a little white wine. Bring the contents of the pot to a boil, reduce the heat and, skimming the foam from time to time - the more often the better - simmer for 25 minutes, then strain the broth and return it to the pot.

• You can cook this creamy soup with salmon not only from salmon, large trout, as well as any other representative of the salmon family, is great for it.
• For a thicker, richer soup, add one more potato and then chop half of the potatoes in a blender or mash them into a puree and mash them into the soup.
• You can make the soup more budgetary by not using fillets at all: in one head of salmon, there will be enough meat for a couple of servings. After boiling the broth, let the heads and bones cool, collect the meat from them and add to the soup at the very end.