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Saffron Salmon Soup
Saffron is derived from the flower of the saffron crocus. To produce 12g of dried saffron 1kg of flowers are needed, making saffron the most expensive spice in the world.
Heat a deep saucepan with olive oil. Sauté the onions, garlic and leeks together until just soft.
Add the saffron to the hot stock and then pour into the pot. Stir in the potatoes, bring to the boil and simmer for 15 minutes.
Add the dill and lemon zest. Puree the soup in a food processor or blitz. Return to the saucepan. Add the cubed salmon and simmer for a final 5 minutes. Season to taste.
Garnish with strips of smoked salmon and sprigs of dill.
- 1 tablespoon olive oil
- 350g salmon fillet, skin removed and cut into cubes
- 1 onion , peeled and finely chopped
- 1 teaspoon saffron
- 1 lemon, zested
- 2 tablespoons fresh dill, plus extra sprig for garnishing
- 6 strips smoked salmon, for garnishing
- 2 potaotes, peeled and cubed
- 2 leeks, trimmed and roughly chopped
- 1½ litres vegetable stock
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from Denise Phillips.
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