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Saffron Salmon Soup

By Denise Phillips
This sounds like a rather unusual soup, but the flavours merge beautifully; it also makes a perfect starter for a family Yom Tov meal.Saffron is derived from the flower of the saffron crocus. To produce 12g of dried…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 tbsp of olive oil
  • 350 g of salmon fillet, skin removed and cut into cubes
  • 1 onion, peeled and finely chopped
  • 1 tsp of saffron
  • 1 lemon, zested
  • 2 tablespoons of fresh dill, plus extra sprig for garnishing
  • 6 strips of smoked salmon, for garnishing
  • 2 leeks, trimmed and roughly chopped
  • 1.5 litres of vegetable stock
  • 2 potatoes, peeled and cubed

Method

4 steps

  1. Step 1

    Heat a deep saucepan with olive oil. Sauté the onions, garlic and leeks together until just soft.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Garnish with strips of smoked salmon and sprigs of dill.