NORDIC SALMON CHOWDER WITH SAFFRON
From Scandinavianfood.about.com. According to the recipe description, use powdered saffron or crumble dried saffron threads between your fingers or in a mortar and pestle before adding to the soup.
Provided by Dr. Jenny
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Very finely dice the garlic and both the white and the green parts of the leek, then sauté over medium heat in the bottom of a soup pot with a pinch of salt until the leeks begin to soften, about 10 minutes. Sprinkle with Old Bay Seafood Seasoning.
- Stir in the water, the light whipping cream, the sour cream, the white wine, the saffron, the thyme, and the basil. Bring to a low boil, then add the mixed shellfish. Reduce heat to a steady simmer and cook, uncovered, for 10 minutes.
- Add the salmon and cook for an additional 10 minutes.
- Serve warm, with homemade rye rolls and a salad.
Nutrition Facts : Calories 197.7, Fat 9.5, SaturatedFat 3, Cholesterol 44.8, Sodium 105.8, Carbohydrate 4.2, Fiber 0.4, Sugar 1.6, Protein 16.3
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