Ulrika Jonsson's Swedish Summer Soup | Lorraine

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Start with a big knob of butter in a pot.

Add chopped leeks and fennel, sweating them down.

Add finely cubed carrot and potatoes, along with saffron.

Add a tin of tomatoes to the pot.

Pour in shellfish stock and let it simmer for about 5-10 minutes.

Add a little bit of cream to the pot, adjusting to your preference.

Just before serving, add salmon and Cod, cooking for about four minutes.

Season with cayenne pepper, salt, and pepper.

Serve in a large bowl, optionally adding crayfish tails on top.

Prepare saffron aioli by mixing garlic mayo with saffron.

Garnish with dill and serve with toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens