Step 1: Sauté Aromatics

In a large Dutch oven or soup pot, melt the salted butter over medium heat. Add your diced shallots and minced garlic, sautéing for about 2 minutes until they become fragrant and softened. This base layer of flavor is crucial for the overall success of the soup.

Step 2: Simmer Vegetables

Add the sliced carrots and halved baby red potatoes to the pot. Stir them briefly to coat them in the butter, then pour in your choice of seafood or chicken stock. Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook for 12-16 minutes until the vegetables are mostly tender.

Step 3: Add the Salmon

Once the vegetables are cooked, remove the lid and gently add your cubed salmon pieces to the pot. Simmer the soup for an additional 5 minutes. The fish will poach quickly in the hot liquid, becoming perfectly tender and flaky.

Step 4: Finish and Serve

Stir in the heavy cream and fresh dill. Season generously with salt and pepper. Cover the pot, remove it from the heat source, and let it sit for 5 minutes. This final resting time allows the flavors to meld beautifully before you serve your delicious homemade Lohikeitto.

Pro Tips

• Do not overcook the salmon; it only needs about 5 minutes to become tender and opaque.
• Use a wide pot to ensure the salmon cooks evenly without breaking apart too much.
• Add the fresh dill at the very end to keep its bright, grassy color and flavor profile intact.
• For a thinner soup, you can add an extra half-cup of stock before serving.