To me, the best soup ever. As summer turned to Autumn overnight last week, as school started and there was a distinct nip in the air, I needed something comforting to herald the new season. I used to live in Finland and this soup was taught to me by an elderly Finnish lady who grew up in Lapland in the very north of the country, where calories are properly necessary to keep out the cold. This has them in abundance but don’t let that put you off. Just promise yourself an extra long run next week.
Traditional Finnish Salmon Soup (and home-made bread)
(as usual, my measurements are a guide only – add to taste)
200g onions, 800g waxy potatoes, 150g Butter, 2 litres of Fish Stock, 6dl of double cream (I acutally used a bit more than this, well quite a bit more, as I love it), sea salt, a tiny pinch of all-spice, 4/5 Bay leaves, depending on size, 500g skinless and boneless salmon, loads of Fresh Dill to taste
Simmer onions in the butter until soft, add peeled and diced waxy potatoes and simmer for a while longer. Add fish stock and simmer until potatoes begin to soften. Add cream and simmer again until potatoes are nearly done, then add the diced salmon. When salmon is lightly cookd and potatoes are ready, sdd salt and freshly ground black pepper and lots of chopped fresh dill and serve with home-made bread (might was white, but Rye bread is probably more traditional – in some places chunks of rye bread are wrapped in muslin and dunked in the soup as the potatoes are cooking and then removed – never tried it this way myself).
So simple, but so sublime.