Creamy Salmon Soup (Fiskesuppe med Laks) Recipe
This creamy salmon soup, known as fiskesuppe med laks, is a comforting and flavorful Nordic dish featuring tender salmon pieces simmered with a medley of fresh vegetables in a rich, creamy fish broth. Perfect for chilly days, it combines buttery sautéed vegetables and rich cream to create a smooth texture, enhanced with fresh dill or chives and a bright touch of lemon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 to 6
- Category: Soup
- Method: Stovetop
- Cuisine: Nordic
Ingredients
Vegetables and Aromatics
- 2 carrots, peeled and cut into thin, short strips
- 1 fennel bulb, trimmed and cut into thin, short strips
- 1 parsnip, peeled and cut into thin, short strips
- 1 large leek, washed and thinly sliced, divided
Fish and Stock
- 18 ounces (500 g) Kvarøy Arctic salmon filet, cut into pieces
- 5 ¼ cups (1 ¼ liters) fish stock
Dairy and Seasoning
- 4 tablespoons (60 g) butter
- 1 ½ cups (360 ml) heavy cream
- Salt and pepper, to taste
Garnish
- Finely chopped dill or chives, for serving
- 1 lemon, cut into wedges, for serving
Instructions
- Sauté the vegetables: In a large, heavy pot, heat the butter over medium-high heat. Add the carrots, fennel, parsnip, and half of the sliced leek. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened but still retain some firmness.
- Add fish stock and simmer: Pour in the fish stock and bring the mixture to a gentle simmer over medium heat. This will create a flavorful base for the soup.
- Cook the salmon: Add the cut salmon pieces to the simmering broth. Let them cook gently for about 5 minutes, or until the salmon is cooked through and flaky.
- Finish with cream and seasoning: Stir in the heavy cream to enrich the soup, then season with salt and freshly ground black pepper to taste. Heat through but avoid boiling once the cream is added.
- Serve and garnish: Divide the soup into bowls and sprinkle the remaining sliced leek on top. Garnish with finely chopped dill or chives and serve immediately with lemon wedges for squeezing over the soup.
Notes
- Use fresh fish stock for the best flavor, or a high-quality store-bought version if short on time.
- Ensure not to overcook the salmon to maintain its delicate texture and flavor.
- Fennel adds a subtle licorice note; if unavailable, celery can be used as a substitute.
- You can adjust the cream quantity according to desired richness; for a lighter version, use a lower-fat dairy alternative.
- Serve with crusty bread or boiled potatoes for a heartier meal.
