Finnish salmon and leek soup (Lohikeitto)

Serves: 4
Preparation time: 40 minutes
Difficulty: Easy


2 tbsp butter
1 leek, white and light green part chopped
1 bay leaf
½ tsp allspice
4 medium royal blue potatoes, peeled and cubed
4 cups fish stock
4 140g salmon filets, skin removed and cut into small chunks
150ml cream
1 tbsp cornflour
¼ cup fresh dill or Italian parsley, finely chopped
salt and pepper
lemon wedges to serve


  1. Heat the butter in a large saucepan and saute the leek until softened. Add the allspice, bayleaf and potato and coat in the leak mixture.
  2. Add the fish stock and cook covered over medium heat until the potatoes are tender.
  3. Add the salmon pieces and simmer for five minutes. Do not stir the soup to keep the salmon intact. Once the salmon is cooked, remove cubes from soup with a slotted spoon and cover to keep warm. Scoop out the bay leaf and discard.
  4. Add the cream to the soup and stir. Mix cornflour with 1 tbsp of cold water to make a smooth paste. Add to the soup and simmer until thickened.
  5. Remove soup from heat and season with salt and pepper to taste. Divide salmon pieces between four bowls and ladle the soup over.
  6. Top with chopped dill or parsley and serve with a wedge of lemon and crusty bread.