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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This classic Finnish seafood soup somehow straddles the line of being hearty and comforting while also being light, bright, and refreshing. Do not skip the flurry of dill that comes at the end. These are flavors that know each other well, but the final hit of fresh herbs, along with that hint of allspice, ties everything together to make this soup truly greater than the sum of its parts. For a thinner, lighter broth, some recipes skip the cornstarch slurry. I’ve included it in the recipe below, as I like a thick chowder, but feel free to leave it out to your preference. —Noah Tanen
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Ingredients
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1
leek, green tops removed
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3 tablespoons
butter, unsalted
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1/2 teaspoon
black pepper, freshly ground
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1/2 teaspoon
allspice, freshly ground
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1
bay leaf
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1 cup
carrot, roughly chopped
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2 cups
potatoes, cut into 1-inch pieces
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3 cups
water
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1 tablespoon
fish sauce
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1 pound
salmon, skin-off, cut into 1-inch cubes
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1/2 cup
heavy cream
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1 tablespoon
corn starch plus 1 tablespoon water for slurry
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juice and zest of 1 lemon
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1/4 cup
fresh dill, chopped
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salt to taste
Directions
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Begin by slicing the leek in half, lengthwise, keeping the root intact. Rinse thoroughly under cold water, making sure to remove any dirt that has collected in between the layers. Dry with a kitchen towel, trim off the root ends and slice thinly. Set aside.
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Heat a heavy bottomed pot or dutch oven over medium heat. Add the butter, followed by the cleaned and sliced leeks and a pinch of salt. Cook, stirring often, for 5-8 minutes or until the leeks are very soft but not brown.
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Add the black pepper, allspice, and bay leaf. Cook, stirring, for 1 minute or until just fragrant. Add the carrots and potatoes, followed by the water and fish sauce.
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Bring to a boil and reduce the heat to low, letting the soup simmer for 10 minutes or until the vegetables are just tender.
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With the soup still simmering, add in the salmon and heavy cream. Stir gently and let simmer for 2-3 minutes.
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In a small bowl, stir together the cornstarch and water to make a slurry. This will thicken the soup. Pour the freshly made slurry into the soup and stir gently to combine, being careful not to break up the salmon. Let simmer for another 2 minutes or until just thickened and the salmon is cooked through.
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Turn off the heat and add the lemon juice, zest, and chopped dill. Stir gently to combine and season to taste with salt and additional pepper if needed. Serve immediately.
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