The cold of Cyslodia can make this region a brutal place to live. Its unrelenting winter weather, however, has also shaped the realm’s character and become an integral part of the culture embraced by its people. This cold climate has influenced Cyslodian cuisine as well, making hearty soups a favored meal.
One such soup makes use of the Cyslodian salmon that swim through the cold waters of the streams crossing Rudhir Forest. Though these fish are delicious when simply grilled or roasted, they can also be simmered in a flavorful broth to create a warming regional dish known as Lohikeitto.
This soup begins with potatoes and carrots simmered in an aromatic broth, allowing the vegetables to soften as the Cyslodian warming spices infuse the liquid with flavor. Chunks of salmon are then added and gently poached before cream and butter are stirred in to finish the broth. The result is a light, flavorful seafood soup that warms the body while satisfying the appetite. It’s the perfect meal for a cold evening in Cysloden or Messia 224.
Ingredients
2 lbs salmon, skinned and cut into cubes
1 onion, diced
2 potatoes, chopped
2 carrots, chopped
2 cups chicken broth
2 cups seafood broth
1 cup half and half
1 tsp salt, plus additional
¼ tsp white pepper
¼ tsp all spice
1 bay leaf
¼ cup fresh dill, chopped
2 lbs salmon, skinned and cut into cubes
1 onion, diced
2 potatoes, chopped
2 carrots, chopped
2 cups chicken broth
2 cups seafood broth
1 cup half and half
1 tsp salt, plus additional
¼ tsp white pepper
¼ tsp all spice
1 bay leaf
¼ cup fresh dill, chopped
1 tbsp lemon juice
3 tbsp butter, divided
Black pepper
3 tbsp butter, divided
Black pepper
Season the salmon cubes with salt and black pepper and set aside for now.
Place a Dutch oven or large pot over medium heat. Add the butter. Once melted, add the onion and carrots. Sweat the onion and carrots for 5 to 7 minutes, until the onion is soft and translucent, and the carrots start to slightly soften.
Add the potatoes, chicken broth, seafood broth, salt, white pepper, allspice, and bay leaf to the pot. Allow the soup to simmer for about 12 to 15 minutes, until potatoes and carrots are almost tender.
Add the salmon to the pot, gently stir, and cook 4 to 6 minutes, until the salmon chunks are cooked through.
Remove the pot from the heat, and stir in half-and-half. Return the pot to low heat, and allow the soup to gently warm (you should see steam rising but not simmering or boiling).
Remove from the pot from the heat once more, and stir in dill and lemon juice. Add one more tablespoon of cold butter, and slowly stir it into the soup until it has fully melted and incorporated. Let the soup sit for 5 minutes.
Serve in bowls along with crusty bread. Garnish with additional short sprigs of dill. Enjoy!