Denise says:

This sounds like a rather unusual soup but the flavours merge beautifully; it also makes a perfect starter for a family Yom Tov meal. Salmon and soup are popular with the whole family so make plenty to anticipate seconds!


Saffron comes in both powder and threads; however it is the threads that bring out the best colour and aroma. Saffron is derived from the flower of the saffron crocus. To produce 12g of dried saffron 1 kg of flowers is needed making saffron the most expensive spice in the world.


Preparation Time: 10 minutes
Cooking Time: 25 minutes

Serves: 6 people

Ingredients:

1 tablespoon olive oil

350g salmon fillet – skin removed and cut into cubes

1 onion – peeled and finely chopped

4 cloves garlic – peeled and finely chopped

2 leeks – trimmed and roughly chopped

2 potatoes – peeled and cubed

1 teaspoon saffron - threads

Zest of 1 lemon

2 tablespoons fresh dill

1.5 litres hot vegetable stock


Garnish: Sprigs of dill and 6 strips of smoked salmon

Method

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

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) 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.


To serve the stylish way: Garnish with strips of smoked salmon and sprigs of dill.
Tagged in: Dinner Party, Fish, Leeks, Low Fat, Mediterranean, Parev, Rosh Hashanah, Saffron, Salmon, Sephardi, Shabbat