Nordic Salmon & Leek Soup

There’s something incredibly comforting and luxurious about eating a bowl of creamy salmon soup in the deep of winter. Cozy pajamas, warm socks, by the fire place its just the thing that really warms you to the bone and to think this incredible fish thrives in the icy Nordic/Arctic waters and becomes nature’s amazing source of nourishment to so many creatures and for many the only source of food in the harsh Nordic winter. Even as I sit in northern California and get to enjoy this soup I’m humbled and grateful for that privilege.

Soup is really comforting this time of the year, I look for recipes that are nutritionally dense, satisfying and simple to make. This creamy salmon soup from Norway is called fiskesuppe med laks, don’t ask me to pronounce it, haha. It’s rich, yet light with a delicious broth, is packed with vegetables, I choose white veggies to maintain the beautiful blonde color and a little creamy to give it that silky texture. Salmon is an excellent source of protein, omega-3s fatty acid and tastes incredible. So if you enjoy salmon once or couple times a week and want to switch up the weekly same old grilled salmon recipe give this recipe a try. And if you’re worried about the fishy smell, it’s not fishy at all, I promise!

Nordic Salmon Soup, Serves 4-5

• 1-2 tablespoons butter or olive oil
• 1-1¼ pound salmon fillet, skinned and cubed into 2 inch pieces
• 1 medium white or yellow onion, chopped
• 2 small cloves garlic, minced
• ¼-½ pound white potatoes, peeled if preferred, cubed and boiled (use as many potatoes to your liking)
• 1 large fennel bulb, trimmed and thinly sliced
• 2 medium sized parsnips or carrots, peeled and diced
• 2 medium sized leeks, trimmed, washed very well and thinly sliced into rounds, you can save some tender green tops for garnish
• 5 cups clam or fish stock, about 2 cans
• ½ cup water, only if you want a thinner soup
• ½ cup heavy cream
• 3 tablespoons chopped dill or chives, for serving
• kosher salt and freshly cracked black pepper
• 1 lemon, sliced for serving

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Instructions

1. In a large, heavy pot, heat the butter or olive oil over medium-high heat. Add the onion, garlic, fennel, parsnip, and the leek and sauté for 7-8 minutes until softened but still has texture.
2. Add the cooked potatoes, fish stock, water and bring to a medium simmering heat for 5 minutes uncovered. Add the salmon and simmer for 5-8 minutes or until cooked through.
3. Stir in the heavy cream and season to taste with salt and pepper and heat through without bringing to a boil, it make curdle the soup.
4. Garnish with chopped dill or chives and serve hot with the lemon wedges and toasted sourdough bread.