Savor a comforting bowl of Lemon Artichoke Soup with Seared Smoked Salmon and Toasted Buckwheat. This creamy, zesty soup features artichoke hearts, saffron, and turmeric, topped with toasted buckwheat and seared smoked salmon for a hearty and flavorful meal.
Fishwife Smoked Salmon
Savor a comforting bowl of Lemon Artichoke Soup with Seared Smoked Salmon and Toasted Buckwheat. This creamy, zesty soup features artichoke hearts, saffron, and turmeric, topped with toasted buckwheat and seared smoked salmon for a hearty and flavorful meal.
Fishwife Smoked Salmon
- • A pinch of saffron threads
- • 1/4 cup water
- • 2 tbsp butter (or your choice of cooking fat)
- • 2 leeks, white & light green parts only sliced into thin half-moons
- • 3 cloves garlic, minced
- • 1 celery stalk, chopped
- • 1/4 tsp Himalayan salt
- • 2 tbsp tapioca flour
- • 6 cups chicken stock (or vegetables stock)
- • 2 bay leaves
- • 1 tsp dried thyme
- • 1/4 tsp turmeric
- • 3 cans artichoke hearts, drained & rinsed
- • 1/4 cup buckwheat groats
- • 1 can fishwife smoked salmon (serves 2 people, so multiply according to your serving size)
- • Juice of ½ lemon
- • Salt & Pepper to taste
- In a small bowl, soak your saffron threads in ¼ cup water & set aside while you continue cooking.
- In a large soup pot, melt butter over medium heat. Add the leeks, garlic, celery salt, & Himalayan salt, stir, & sauté until translucent, 5-8 minutes.
- In the meantime, cut the ends off your artichoke hearts & separate into their own pile, do not discard. Cut the remaining artichoke petals into smaller bite sized pieces, one cut in half will do.
- Stir your tapioca flour into the soup pot & cook for 1 more minute.
- Add your chicken stock, saffron water, bay leaves, thyme, & artichoke heart bottoms. Stir & bring to a boil. Lower to simmer for 10 minutes.
- While that cooks, toast the buckwheat groats in a pan over medium-high heat. Once toasted, set aside. You’ll know they’re toasted when the color deepens & they smell nutty.
- In the same pan, sear the smoked salmon. Feel free to add a drizzle of olive oil to the pan if you feel them sticking, set aside.
- Once the soup is done simmering, use an immersion blender or regular blender, add in turmeric, & carefully blend soup until smooth.
- Pour blended soup back into the soup pot. Add in the rest of your artichoke petals & lemon juice & simmer for 10 more minutes.
- Taste & adjust seasoning with salt & pepper to your liking.
- Serve in individual bowls & top with seared smoked salmon & buckwheat groats. Add any additional topping that you’d like & Enjoy!
Fishwife Smoked Salmon
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