Creamy Scandinavian Salmon Soup

Versions of this soup are enjoyed all year-round all over Scandinavia. Before modern agricultural methods, when everything was eaten seasonally, in cold weather this soup was made with some combination of cabbage, root vegetables, and onions, while in warm weather it would include things like leeks, peas, and leafy greens like spinach. This version features what’s fresh now in the Harrisonburg Farmer’s Market.

• Abby Schweber

Ingredients

• 2 onions*

• 2 carrots*

• 1 turnip*

• 2 cups fresh spinach*

• 1-1.5 lb. fresh salmon or trout, or canned salmon

• 2 Tbs. vegetable oil

• 2 cups half and half

• 1 quart fish or chicken stock*

• 1 lb. russet potatoes*

• 1 tsp. salt

• ½ tsp. pepper

• 2 bay leaves

• 1 cup fresh dill or ¼ cup dried dill

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Cut onions and turnip into ½” dice. Cut carrots into ½” half moons. Separate spinach stems and leaves. Cut spinach stems into ¼” lengths and roughly chop spinach leaves.

2. Sauté onion in oil until it just starts to turn golden at the edges, 7-8 minutes.

3. Add carrot and turnip, and sauté, stirring regularly, 3-4 minutes.

4. Add stock, potatoes, spinach stems, salt, pepper, bay leaves, and dried dill (if using. Turn the heat to high, bring to a boil, then reduce to medium low and simmer for 20 minutes.

5. If using fresh fish, remove the skin, and cut the thick parts into 2/3” squares and the thinner parts into 1” squares. If using canned fish, drain and break up gently into bite-sized chunks, removing any skin and bones.

6. If using fresh dill, discard thick stems and roughly chop the leafy parts.

7. Add fish, half and half, spinach leaves, and fresh dill, if using. Simmer for 5 minutes or until fish is cooked through.