Finnish fish soup
Serves: 4
Prep time: 10 mins Total time: 
Recipe photograph by Martin Poole
Finnish fish soup
Known as lohikeitto in Finland, this rich chowder-style soup is a breeze to make. The perfect starter for a chilly February evening, it’s like a warm, comforting hug in a bowl
Serves: 4
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
515Kcal
Fat
38gr
Saturates
18gr
Carbs
22gr
Sugars
5gr
Fibre
5gr
Protein
20gr
Salt
1.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 50g butter
- 2 leeks, sliced
- 2 carrots, sliced
- 450g potatoes, peeled and chopped into 2cm chunks
- 1 litre fish stock*, (made with 2 stock pots)
- 4 skinless salmon fillets, cut into chunky pieces
- 200ml double cream
- 10g fresh dill, chopped
- rye bread
Step by step
Get ahead
Prep to the end of step 2 a few hours ahead. Continue from step 3 when ready to serve.
- Heat the butter in a large saucepan and fry the leeks for 4-5 minutes, until softened. Add the carrots and potatoes and continue to cook for another 2-3 minutes.
- Add the stock and bring to a simmer. Simmer gently for 10-12 minutes, or until the vegetables are just tender.
- Add the salmon, double cream and most of the dill, reserving some for garnish. Continue to cook for a further 5 minutes, until the salmon is cooked through. Season to taste, serve in bowls and garnish with the reserved dill.
