BLAZING SALMON SOUP À LA CARELIA GRILL
Resting in a cottage, you don’t want to spend too much time cooking. At the same time you do feel like having something tasty and appetizing. An indispensable dish that is easy and quick to prepare on a grill – that’s iconic Finnish salmon soup.
However, this time we wanted to make our own Carelia Grill twist to it: instead of putting in raw, diced fish, we decided to blaze the salmon first and then add it to the soup to give the awesome and somewhat smoky flavor of fish. After this experiment of ours, we were not disappointed – it was way more delicious than we could expect. So now we encourage you to try it out. Enjoy! 😉
1 tbsp butter
1 onion, finely chopped
4-5 potatoes / 10 baby potatoes
1.5 liters of water
500 g blazing salmon (see the instructions here)
100-200 ml cream (or milk if you prefer a light and low-fat soup)
- fresh, chopped dill
- bay leaf
- (a bouillon cube to give some more flavor)
Start by blazing the salmon first. For this soup however, you'll need to blaze it only for about 30 minutes. This will be a sufficient time to give the fish a great smoky taste and avoid overcooking.
Peel the potatoes and carrots and cut them into cubes. Chop the onion. Add the vegetables and spices in a pot and cover them with water. Bring the contents of the pot to a boil over high heat and cook until soft.
Add the cream and the blazing salmon in nice sized pieces to the broth. Cook for a couple of minutes, and add in a tablespoon of butter. Remove the pot from fire and set it aside to cool down. Check the taste and add salt if necessary. Now the soup is ready!
Top the soup bowl with some chopped dill before serving. Serve with rye bread and butter.