Finnish Creamy Fish Soup

Begin by peeling the onion and potatoes. Slice the onion into elegant half-rings, and dice the potatoes into large cubes so they have a substantial presence in the soup.

Bring 1 liter of water to a boil in a pot. Carefully add the sliced potatoes and onions. Simmer, covered, for 10 minutes until the vegetables are tender and fragrant.

Pat the fish fillet dry and cut it into neat cubes. Add the fish to the pot with the vegetables and cook for another 5 minutes, allowing the salmon to cook through and impart its delicate flavor to the soup.

In a separate bowl, whisk together the flour and milk, gradually pouring in the milk and stirring thoroughly to prevent lumps from forming. Pour this milk mixture into the soup, bring to a boil, and immediately remove from heat to allow the soup to thicken and achieve a creamy texture.

Season the soup with salt and pepper to taste, enhancing its rich flavor. Serve hot, generously garnished with fresh chopped dill for brightness and a touch of freshness.