This is based on a Finnish recipe given to me by a colleague. It is the perfect creamy, smoothing soup to dunk some french bread into on a cold winter day.
2 tbsp butter
2 leeks (chopped)
6 cups fish stock
2 lb potatoes (cubbed)
2 medium carrots (chopped)
2 bay leaves
2 lb fresh salmon (cut into big bite-sized chunks)
2 cups heavy cream
3 tbsp lightly chopped fresh dill
Salt and Pepper to taste
Using a big pot melt the butter at medium low heat.
Add the leeks and stir-fry for about 8 minutes until it turns translucent and golden in color.
Add the stock, water, potatoes and carrots.
Add a dash of salt and pepper to taste.
Bring to a boil and reduce to a simmer for about 10 minutes, until the vegetables are cooked.
Add the salmon chunks, cook for about 5 minutes until the salmon is cooked through.
Pour the heavy cream, and let it cook for about 2 more minutes just until it’s heated through.
Add the fresh dill right before serving.