Most of the traditional homemade foods and dishes have passed from mothers to daughters through generations, and not necessarily only the traditional ones, I think this goes for all the tasty dishes our mothers or grandmothers used to make. Creamy salmon soup is one of those which I still keep making year in and year out.
In my childhood I hated all soups containing fish, probably due to the milk used in them. Even nowadays I don’t like any soup if the stock is made of milk – for example vegetables cooked in milk (“summer soup” as it’s called in Finland) belongs to my everlasting pet peeves. I can eat it, of course, but I can’t say I enjoy it. But substitute the milk with cream and it is a very different matter, cream makes any food delicious!
We always use fish guttings when making this soup, hence the taste will be better when compared with “just” a salmon fillet. And one fish’s guttings, including the head, are more than enough for one plentiful and tasty soup. In the recipe below I have used both fillet and guttings, so whichever way you prefer it.
Furthermore, at least here in Finland, all stores will give away the fish guts for free if one just asks. Otherwise this all goes to biowaste, which would be a real shame – to throw away something you still can use and eat!
PORTION: 4-6 persons
TIME TO MAKE: about 40 minutes
For cooking the fish:
- 1 l water
- 1 big yellow onion
- 10 black peppers
- 1 teaspoon of salt
- 200 g salmon fillet or guttings of one salmon
- 3 dl cream
- 6-7 potatoes
- 3 carrots
- 8-10 yellow cherry tomatoes
- leak shaft
- fresh dill
- fresh parsley
- lemon juice
Put the salmon fillet/salmon guttings, one cut up onion, black peppers and one teaspoon of salt and about one liter of water. Heat up and let it boil for about ten minutes.
Take another kettle where to cook the final soup. Pour the cooking stock through a sieve in this kettle and let the fish cool a bit in the sieve.
Peel carrots and potatoes, cut into suitable size and then let the carrots cook for about ten minutes before adding potatoes and finely cut leak shaft.
While the potatoes and carrots are boiling you can cut the fish into a small bowl to wait. When using guttings take all the meat you can, even from the head.
The soup is boiling
When the stock with potatoes has simmered for about ten minutes, add the cut up fish, cherry tomatoes cut in halves and cream. Let it simmer for about ten minutes.
Finally add some fine cut dill, some cut parsley, and one tablespoon of lemon juice. A few more minutes of simmering and the soup is ready to serve.