Laxsoppa – Salmon Soup Recipe

RatingDifficultyBeginner

?Laxsoppa is a traditional Swedish salmon soup recipe that is typically made with a variety of vegetables, including potatoes, carrots, and onions. The soup is usually flavored with dill and served with a dollop of sour cream on top.

Yields1 Serving
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
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 0.50 - 1 kg salmon trimmings (head, skin, tail, bones)
 1 onion
 1 leek (white part only)
 1 large carrot
 5 dill sprigs
 5 parsley sprigs
 peppers and Jamaica peppers
 1 tsp butter
 1 tsp flour
 1 l salmon stock
 1 dl cream
 2 egg yolks
 50 g cooked and diced carrots
 50 g cooked baby peas
 dill and parsley


1

The stock - proceed as follows:

2

Cut the salmon trimmings into small pieces, rinse in cold water, place in a casserole, cover with cold water and bring it to a boil.

3

Skim carefully, then add the vegetables and the spices. Let it simmer for 45 min, then strain the stock.

4

Remove and set aside any salmon meat adhering to the head, tail or bones.

5

The soup - proceed as follows:

6

Melt the butter in a deep, heavy casserole over low heat, add the flour while stirring, then add the salmon stock. Bring to a boil and let simmer for 15 min.

7

Whisk egg yolks and cream, add the mixture to the soup, followed by salt and pepper (if required).

8

Finally, add the vegetables and any salmon meat that could be removed from the trimmings. Serve sizzling hot!

CategoryCuisine

Ingredients

 0.50 - 1 kg salmon trimmings (head, skin, tail, bones)
 1 onion
 1 leek (white part only)
 1 large carrot
 5 dill sprigs
 5 parsley sprigs
 peppers and Jamaica peppers
 1 tsp butter
 1 tsp flour
 1 l salmon stock
 1 dl cream
 2 egg yolks
 50 g cooked and diced carrots
 50 g cooked baby peas
 dill and parsley

Directions

1

The stock - proceed as follows:

2

Cut the salmon trimmings into small pieces, rinse in cold water, place in a casserole, cover with cold water and bring it to a boil.

3

Skim carefully, then add the vegetables and the spices. Let it simmer for 45 min, then strain the stock.

4

Remove and set aside any salmon meat adhering to the head, tail or bones.

5

The soup - proceed as follows:

6

Melt the butter in a deep, heavy casserole over low heat, add the flour while stirring, then add the salmon stock. Bring to a boil and let simmer for 15 min.

7

Whisk egg yolks and cream, add the mixture to the soup, followed by salt and pepper (if required).

8

Finally, add the vegetables and any salmon meat that could be removed from the trimmings. Serve sizzling hot!

Laxsoppa – Salmon Soup Recipe

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