A spinach bouillabaisse made with saffron gives the soup a whole new dimension, while the inclusion of sorrel provides a lemony lift. I have taken some licence in calling this a bouillabaisse because it has no fish in it, but it does have some of the same seasoning. It can be served hot or cold, but the dumplings taste better in hot soup.
Servings: 6
Ingredients
2 tablespoons olive oil
1 teaspoon chopped garlic
1 cup chopped onion
1 cup peeled, coarsely chopped peeled Yukon Gold potatoes
4 cups chicken stock
1/2 teaspoon saffron
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
2 teaspoons grated lemon rind
4 cups sliced fresh spinach
Salt and freshly ground pepper
Dumplings
1/2 cup packed chopped sorrel
1/2 cup soft goat cheese
Method
Heat oil in pot over medium heat. Add garlic and onion and sauté for 2 minutes or until softened. Add potatoes and sauté for 1 minute or until coated with oil. Add stock, saffron, thyme, fennel and lemon rind and bring to boil. Reduce heat to low and simmer for 10 minutes or until potatoes are tender. Add spinach and cook for 2 minutes or until wilted. Season with salt and pepper to taste.
Combine sorrel and goat cheese in a small bowl. Roll mixture into small bowls and chill until ready to serve soup. Divide garnish between bowls and ladle hot soup overtop.
Lucy Waverman