I would probably go as far as to say this is my all time favourite Finnish food. My husband and I have been together for nine years, however he still hasn’t bought into the Finnish style soups of thin liquid base with chunky pieces. He does enjoy the flavour of this soup, so I’ve added a step to make this soup (step 1) slightly thicker. It does actually make it richer, so this has now become part of my recipe.
5-6 large potatoes
1.5 liters water
100g fine green beans
3 large onions
bunch of dill
2 dl frozen peas
2-3 dl double cream
2 tbsp bouillon powder
ground white pepper
1. Peel and cut half of the potatoes into small pieces. Put the pieces in a large pan, with 1 liter of water. Boil for about 30 minutes, until soft, and mash the potatoes.
2. Whilst stage 1 is cooking, peel and cut the remaining potatoes. Finely chop celery. Add both ingeriendts to the mashed potatoes.
3. Cut the green beans, and add to potatoes.
4. Slice all onions, and add to the soup. Pour the remaining 5 dl water into the pan, and add the bouillon powder, pinch of sea salt and pepper.
5. Cut the salmon into bite size pieces. I usually use salmon with skin on, so once I’ve removed the skin I have to wash the pieces, to make sure none of the large scales end up in the soup.
6. Add the salmon to the soup with the peas (as long as the potatoes are cooked through). Pour the cream in. The soup won’t need any more cooking after this, as they are pretty much cooked as soon as they touch the hot liquid. Just heat it up (adding cream and frozen peas may have cooled it). Add couple of more pinches of salt and some pepper, to taste, and add chopped dill. I tend to use scissors to cut the dill straight into the soup.