Spring Salmon Soup

27 Jun

A quick fresh tasting soup inspired by spring ingredients. The combination of the orange salmon and dark green leaves looks great and tastes superb. Excellent light lunch or starter.

Serves 4  Prep 20 mins Cook 10 mins

  • 250g new potatoes
  • 2 handfuls spring greens such as kale, brocoli or spring cabbage leaves
  • 200g Spring vegetables: peas, baby carrots, asparagus, baby courgettes, mangetout peas
  • Shelled broad beans or french beans cut into short pieces, blanched
  • 4 Salmon steaks or fillets de-skinned/bonned and cut into bite size pieces
  • 1 tbsp olive oil + butter
  • 1 onion, finely chopped
  • I head fennel, finely sliced
  • 1 Tsp each sea salt and cracked black pepper
  • Dash white wine
  • 1 Litre fresh fish stock
  • 1-2 tbsp Crème Fraîche
  • 1 tbsp marigold petals (optional)
  • 1 tbsp young Wild fennel fronds or dill finely chopped

This soup is put together by ladling lightly cooked fish and vegetable soup over cold new potatoes, conserving the fresh unique taste of each element.

Prepare the potatoes, peel or scrub and boil whole in salted water for 10mins, thickly sliced or cube when cool and set aside. Blanch vegetables by lowering into salted boiling water, in batches according to how long they will take to cook, 3-5mins, remove refresh in cold water. The vegetables should be slightly undercooked to preserve their colour and crunch.

In a large saucepan gently fry the salmon pieces in 1 tbsp of olive oil to seal, remove with a slotted spoon and set aside.

Add a knob of butter to the same saucepan add the onion, fennel, salt and pepper and sauté until soft. Add wine and cook for a further minute, add stock and bring to the boil add fish and vegetables to heat through. Take off the heat stir in Crème Fraîche and marigold petals. To serve, divide the cooked potatoes between the bowls and ladle the fish soup over the top. Serve with a sprinkling of finely chopped dill or young fennel leaves.

Recipe Source: devised and tested at Mas du Diable, inspired by a trip to the arctic circle and Swedish soups.


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