Saffron Salmon Soup
By Denise Phillips
Published on 14 November 2019
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 saffron 1kg of flowers are needed, making saffron the most expensive spice in the world.Time and servings
35 minsTotal time
6Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 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
Step 1
Heat a deep saucepan with olive oil. Sauté the onions, garlic and leeks together until just soft.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.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.Step 4
Garnish with strips of smoked salmon and sprigs of dill.