1 lb salmon, skinned and cut into chunks (any white fish works here as well, like cod)
3 red potatoes, cut into chunks
2 carrots, cut into chunks
5 cups stock (seafood, chicken, or vegetable stock works best, just no tomato)
1 cup cream
2 shallots, minced (or ½ onion)
2 tbsp garlic, minced
½ cup fresh dill, finely chopped
4-5 tbsp salted butter
If your salmon comes with the skin on, reserve it after skinning. Simmer the skin scraps on low heat with the stock being used while continuing with the other steps. This adds more fish flavor to the soup.
Over medium heat, melt the butter in a pot. Once the butter is melted, add the shallots and garlic. Cook them for 1-2 minutes or until fragrant, stirring frequently.
Add the carrots, potatoes, and some salt and pepper to the pot. Give everything a stir and pour in the stock. Bring the pot to a boil and simmer covered over low heat for 12-16 minutes, or until the vegetables begin to soften.
Remove the lid and turn the heat up to medium-low. Add the salmon chunks and cream to the soup and give it a stir. Simmer uncovered for 5 minutes.
Turn off the heat and stir in the chopped up dill. Re-cover the pot with a lid and allow it to sit for 5-10 minutes. Salt and pepper to taste.
A traditional Finnish soup that utilizes root vegetables, salmon, cream, and dill. A very fat heavy stew that suits cold weather very well and is best served with some crusty bread.