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Creamy Salmon Soup (fiskesuppe med laks)

Creamy Salmon Soup (fiskesuppe med laks)
Creamy Salmon Soup (fiskesuppe med laks)
Creamy Salmon Soup (fiskesuppe med laks)

This post is made in partnership with Kvarøy Arctic Salmon

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. The salmon comes from the cold Arctic waters off of Norway’s coastline. Here, the family-run business of Kvarøy Arctic supply incredible salmon packed full of omega-3s, which are great for the mind, the body, and overall wellness.

So, you can enjoy this luxurious soup knowing full well you’re feeding your body and soul good things.

Vegetables
Kvarøy Arctic Salmon
Creamy Salmon Soup (fiskesuppe med laks)
Creamy Salmon Soup (fiskesuppe med laks)

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.

Creamy Salmon Soup (fiskesuppe med laks)

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, divided
  • 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

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.  

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