Lapland creamy soup with salmon
4 servings
25 minutes
Lapland creamy salmon soup is a true northern delicacy that embodies the coziness and warmth of cold winters. Originating from Finnish cuisine, this soup combines the tenderness of cream with the rich, buttery flavor of salmon. Vegetables add a light freshness, while rye baguette with salted butter makes for a perfect complement. This soup is not just hearty – it warms you from within like a fire on a frosty day. With its harmonious balance of flavors and textures, it is ideal for family dinners as well as cozy gatherings with friends. The creaminess, softness of the fish, and light spicy notes make it a favorite dish for lovers of northern gastronomic traditions.
1
Cut the fish into cubes. You can take a salmon steak or fillet. The fillet is easier to cut.
- Salmon: 300 g
2
Prepare a pan for frying vegetables and fish. Cut the potatoes into cubes, chop the onion, halve the cherry tomatoes, and cube the zucchini. Place a pot of water on medium heat.
- New potatoes: 200 g
- White onion: 1 piece
- Cherry tomatoes: 40 g
- Zucchini: 70 g
- Water: 1.5 l
3
In butter, start frying the onion for 2 minutes. Then add zucchini, and after that tomatoes - they should not lose their juice. Stew for 5 minutes.
- Butter: 30 g
- White onion: 1 piece
- Zucchini: 70 g
- Cherry tomatoes: 40 g
4
Finally, add the salmon pieces and simmer for 2-3 minutes.
- Salmon: 300 g
5
Transfer the stewed vegetables to a saucepan with water, add potatoes. Cook for 10 minutes covered.
- New potatoes: 200 g
- Water: 1.5 l
6
Slice the bread for toasts. Make the toasts or fry them in a pan on both sides.
- Rye baguette: 1 piece
7
In the final stage, pour cream into the soup. Cook for another 5 minutes. Remove from heat. Let the soup rest for 5-10 minutes.
- Cream 20%: 250 g
8
Spread a thin layer of butter on the toast and serve with the soup.
- Salted butter: 20 g