Creamy Salmon Soup (fiskesuppe med laks)

Recipe and Photography by Nevada Berg

There’s something incredibly comforting about eating a bowl of creamy, Norwegian fish soup in the cold of winter. Other than the warming sensation, perhaps it has something to do with the fact that it connects us back to the cold waters where the fish swim and grow to become an incredible food source that not only sustains us, but also plays an important role in our well-being.

For me, a soup should be simple and satisfying just like this creamy salmon soup (fiskesuppe med laks). It’s brimming with a variety of vegetables and rich salmon in a silky broth accented with a touch of cream.

Feel free to use other vegetables you have on hand, such as celeriac, onions, and red pepper. A good crusty bread alongside is always welcome.

Serves 4 to 6

• 4 tablespoons (60 g) butter

• 2 carrots, peeled and cut into thin, short strips

• 1 fennel bulb, trimmed and cut into thin, short strips

• 1 parsnip, peeled and cut into thin, short strips

• 1 large leek, washed and thinly sliced

• 5 ¼ cups (1 ¼ liters) fish stock

• 18 ounces (500 g) Kvarøy Arctic salmon filet, cut into pieces

• 1 ½ cups (360 ml) heavy cream

• Salt and pepper

• Finely chopped dill or chives, for serving

• 1 lemon, cut into wedges, for serving

DIRECTIONS

In a large, heavy pot, heat the butter over medium-high heat. Add the carrots, fennel, parsnip, and ½ of the leek and sauté for 5 minutes or until softened but still firm. Add the fish stock and bring to a gentle simmer. Add the salmon and cook for 5 minutes or until cooked through. Stir in the heavy cream and season to taste with salt and pepper.

Divide the soup among bowls and top with the remaining leek. Sprinkle with the dill or chives and serve immediately with the lemon wedges.