Finnish Creamy Salmon and Potato Soup with Dill

What you need

• 30 g (2 tbsp) butter
• 1 leek, white and pale green parts, sliced and rinsed
• 6 allspice berries
• 1 bay leaf
• 600 g (1 1/4 lb) waxy potatoes, peeled, cut into 2 cm (3/4 in) cubes
• 1 carrot, sliced into rounds
• 1 l (4 cups) fish stock, or water
• 1 tsp salt, plus more to taste
• 500 g (1 lb) salmon fillet, skin and pin bones removed, cut into 3 cm (1 in) chunks
• 200 ml (3/4 cup) heavy cream
• 1 bunch dill, about 20 g, chopped
• white pepper, to taste

Method

Restated from the original video

1. 1

   Melt the butter in a large pot over medium heat.

2. 2

   Add the leek and cook, stirring now and then, until soft but not browned, 5-7 min.

3. 3

   Add the allspice and bay leaf and stir for 30 seconds.

4. 4

   Add the potatoes, carrot, stock and salt. Bring to a boil, then lower to a simmer.

5. 5

   Cook uncovered until the potatoes are just tender when pierced, 12-15 min.

6. 6

   Turn the heat to low and pour in the cream.

7. 7

   Slip the salmon into the pot and keep the soup just below a simmer until the fish turns opaque and flakes easily, 4-5 min. Do not let it boil, or the cream may split and the fish break up.

8. 8

   Take the pot off the heat and stir in most of the dill. Season with white pepper and more salt if needed.

9. 9

   Cover and leave to stand for 5 min, then fish out the bay leaf.

10. 10

    Ladle into warm bowls and finish with the remaining dill.

Imported from afullliving.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.