Finnish-style fish soup with cream
Description
Perfect for lunch. This soup, like any other, is probably best served with croutons or fresh bread. Be sure to serve it hot. You can add your favorite spices if you like, but I wouldn't recommend it, as the combination of ingredients here is exceptionally harmonious. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the fish (separate the fillet from the rest of the fish). You can buy the fish carcass (back, head, bones) separately for the broth and the fillet separately. Choose whichever option is more convenient for you. Set the fillet aside, and place the remaining fish parts into a pot. Add peeled onion cut in half, carrot, one teaspoon of salt, peppercorns, and water. Bring the contents of the pot to a boil. Remove any foam that forms on the surface.
- 2
Step 2
Strain the broth through a sieve or colander. It should be perfectly clear. You can discard the fish and vegetables used for the broth or use them as you prefer. Thinly slice the leek (the white part) and sauté in a heated pan with oil until soft.
- 3
Step 3
Pour the fish broth into a clean saucepan. Add diced potatoes, 2 carrots cut into pieces, the onion from the skillet, and a bay leaf. Simmer together for about 10 minutes, until the potatoes soften.
- 4
Step 4
Add the salmon fillet cut into cubes. Simmer the soup for another 10 minutes. Then add the cream. Mix well.
- 5
Step 5
Salt and pepper to taste. Serve with your favorite herbs.