Recipe by Dr. Jenny
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.
Top Review by Debbie R.
I absolutely loved this soup, but DH hated it. (If you use sea scallops, be sure to quarter them; I only halved them, and I wonder if he ran into one that wasn't completely done. I'm not sure.) The mixture of seafoods was very tasty, as was the seasoning. I wish I'd used a slightly drier white wine. However, this was still delicious! ZWT9
- 2 garlic cloves
- 1 leek
- 1 tablespoon canola oil
- 1 pinch salt
- 1 1⁄2 tablespoons Old Bay Seasoning
- 2 cups water
- 1 1⁄4 cups low-fat whipping cream
- 1⁄2 cup sour cream
- 1 cup white wine
- 1⁄2 teaspoon saffron thread, crumbled (or 1 packet powdered saffron)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 lb mixed seafood (scallops, shrimp, langoustines, calamari)
- 1 lb salmon fillet, chopped into a 2-inch dice
Directions See How It's Made
- 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.