Soups · Finnish

Fenkoli-lohikeitto (Fennel and Salmon Soup)

Name: Fenkoli-lohikeitto (Fennel and Salmon Soup)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 500 g rainbow trout fillet; 4 all-purpose potatoes 300 g · yellow bag; 2 carrots 200 g; 2 stalks of celery 150 g; 1 fennel 200 g; 100 g leek; 2 tbsp butter or canola oil; 1.5 tsp whole fennel seeds; 2 bay leaves; 1.75 tsp salt; 0.5 tsp black pepper; 1 l water; 1 tbsp lemon juice; 1 dl dill, chopped; 1 pcs crème fraîche 150 g · 18% fat; 1 tsp fennel seeds, crushed

Fennel, leek, and celery bring an aromatic flavor to this delicious salmon soup. Crème fraîche seasoned with fennel seeds provides the perfect finishing touch.

Smarrig Kitchen9mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Skin the rainbow trout, remove any bones, and cut the fish into bite-sized pieces.
2
Peel the potatoes and carrots. Cube the potatoes, and slice the carrots and rinsed celery.
3
Halve the fennel and leek, rinse thoroughly, and cut into thin slices.
4
Sauté the vegetables, fennel seeds, and bay leaves in butter or oil in a pot for about 5 minutes.
5
Add the salt, pepper, and water. Simmer until the vegetables are almost tender, about 10 minutes.
6
Add the fish pieces to the top of the soup and continue cooking for about 5 minutes, until the fish is cooked through. Season with lemon juice and dill. Taste and adjust seasoning if needed.
7
Crush the fennel seeds in a mortar and pestle and mix into the crème fraîche. Top each serving of soup with a dollop. Serve with Finnish dark rye bread (saaristolaisleipä).