Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• Butter for sweating
• 0.5 ½ leek stick (s)
• 1 small chilli pepper (s)
• 3 carrot (s)
• 4 medium potato (s)
• 0.5 liter ½ fish stock (glass)
• 2 bay leaves
• 6 black peppercorns
• 3 allspice grains
• 400 g salmon
• 100 ml milk
• 100 ml cream
• 1 dash white wine, drier
• 1 lemon (s), zest and juice it
• 3 tablespoon dill, chopped
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 pinch (s) broth, grains or vegata
• Dill tips for garnish

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Instructions

1. Peel the onion and cut into cubes, peel the garlic and press through. In a saucepan in butter, slowly sauté both until translucent. Cut the leek into fine rings, chop the chilli pepper and add both to the onions and garlic, sweat with them. Peel the carrots and potatoes and cut them into cubes, add them to the pot and sauté them for 3 minutes, then add the fish stock and, if you like, some water. Bring to the boil, then reduce the temperature and simmer with the bay leaves, peppercorns and allspice for about 15 minutes until the potatoes are cooked.
2. In the meantime, cut the salmon into bite-sized pieces.
3. Add the milk and cream to the stock with the vegetables. Add a dash of white wine, the lemon zest and a little lemon juice. Briefly bring to the boil. Then reduce the temperature again. Finely chop the dill sprigs (or use frozen dill) and add to the soup.
4. Let the salmon soak in the hot soup for a very short time.
5. Salt the Lohikeitto, add sugar and granulated broth or Vegeta to taste and serve garnished with a few dill tips.
6. Note: The soup can be made with fresh or frozen, defrosted salmon. In the case of fresh salmon, generously remove the skin along with the underlying tan areas with a sharp knife.
7. Other types of fish or shrimp can also be added as desired.
8. The soup can be prepared very well for several days. Either simply boil again or freeze in portions.