Finnish Salmon Soup - Bueno Jben

# What You Need:

→ Fish & Seafood

01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into 3/4 inch cubes

03 - 1 medium carrot, sliced

04 - 1 small leek, white and light green part, thinly sliced

05 - 1 small yellow onion, finely chopped

06 - 1 bunch fresh dill, finely chopped, divided for garnish

→ Broth & Dairy

07 - 4 cups fish stock or water

08 - 3/4 cup plus 2 tablespoons heavy cream

09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, adjusted to taste

11 - 1/2 teaspoon ground white pepper

12 - 1 tablespoon butter

# How-To Steps:

01 - Melt butter in a large soup pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until softened.

02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are nearly tender.

03 - Gently add salmon cubes to the simmering broth. Continue cooking for 5 to 6 minutes until salmon is just cooked through.

04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 minutes without allowing the soup to boil.

05 - Remove pot from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Expert Advice:

01 -

It turns basic root vegetables and fresh fish into a luxury meal that feels like a warm hug.
The preparation is so minimal that you can go from a cold kitchen to a steaming bowl in under an hour.

02 -

Boiling the soup after adding the cream can cause the dairy to split and ruin the velvety texture.
Cutting the salmon and potatoes into uniform sizes ensures every spoonful has a balanced mix of flavors and textures.

03 -

Add a final knob of cold butter right before serving to give the broth a glossy professional finish.
If you have leftovers reheat them very gently on low power to prevent the salmon from becoming tough.