📝 About This Recipe
Transport yourself to a cozy Swedish coastal cottage with this quintessential Laxsoppa, a soul-warming staple of Scandinavian home cooking. This elegant soup balances the richness of fresh Atlantic salmon and heavy cream with the bright, aromatic notes of garden-fresh dill and tender sautéed leeks. It is a masterclass in clean, Nordic flavors—silky, comforting, and remarkably sophisticated in its simplicity.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted Butter (high quality European style preferred)
- 2 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 1 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
The Base
- 5 cups Fish Stock (high quality or homemade)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1.5 lbs Firm Yellow Potatoes (Yukon Gold, peeled and cut into 1/2 inch cubes)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 2 pieces Bay Leaf (dried)
- 4 pieces Allspice Berries (whole, for a hint of traditional warmth)
The Finish
- 1.5 lbs Fresh Salmon Fillet (skinless, pin bones removed, cut into 1-inch cubes)
- 1 cup Heavy Cream (at room temperature)
- 1/2 cup Fresh Dill (finely chopped, plus extra for garnish)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Sea Salt
- 1/2 teaspoon White Pepper (freshly ground)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
-
2
Add the sliced leeks and diced onion to the pot. Sauté for 6-8 minutes until they are soft and translucent, but ensure they do not take on any brown color.
-
3
Stir in the minced garlic and cook for just 60 seconds until fragrant.
-
4
Pour in the dry white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for 2 minutes until slightly reduced.
-
5
Add the fish stock, cubed potatoes, sliced carrots, bay leaves, and allspice berries. Bring the mixture to a gentle boil.
-
6
Once boiling, reduce the heat to low, cover the pot, and simmer for 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
-
7
Stir in the heavy cream and bring the soup back to a very gentle simmer. Do not let it reach a rolling boil once the cream is added to prevent curdling.
-
8
Carefully fold in the salmon cubes. Let them poach in the hot liquid for 3-5 minutes. The salmon is done when it turns opaque and flakes easily.
-
9
Remove the pot from the heat. Carefully fish out the bay leaves and allspice berries.
-
10
Stir in the fresh chopped dill and lemon juice. The acid from the lemon will brighten the richness of the cream and salmon.
-
11
Season generously with sea salt and white pepper. Taste and adjust seasoning as needed.
-
12
Ladle the hot soup into warmed bowls, ensuring everyone gets plenty of salmon and potatoes. Garnish with a fresh sprig of dill.
💡 Chef's Tips
Always use the freshest salmon possible; if it smells 'fishy', it will overwhelm the delicate cream base. Clean leeks thoroughly by soaking the slices in cold water, as sand often hides between the layers. Don't overcook the salmon; it should be just barely opaque in the center when you pull it off the heat, as the residual heat will finish it. If you prefer a thicker soup, mash a few of the cooked potato cubes against the side of the pot before adding the salmon. White pepper is traditional in Swedish cooking as it provides a clean heat without the dark specks of black pepper.
🍽️ Serving Suggestions
Serve with thick slices of Swedish rye bread (Rågbröd) slathered in salted butter. A side of Västerbottensost (Swedish hard cheese) or sharp cheddar adds a lovely savory contrast. Pair with a crisp, chilled glass of Riesling or a light pilsner to cut through the creaminess. For a traditional touch, serve a small side of pickled cucumbers to provide a vinegary crunch. Enjoy as a hearty lunch or an elegant starter for a multi-course Nordic dinner.