Soup: United States – Saffron Citrus Fennel-Dill Broth

Serving Size: 4

Approximate Time

Prep 12 min

Cook 25 min

Total 37 min

Ingredients

1 tbsp (15 ml) extra-virgin olive oil
1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
1 small leek (white and light green parts), thinly sliced and rinsed
1 celery stalk, thinly sliced
1 small garlic clove, lightly crushed
3 thin slices fresh ginger
1 tsp lightly crushed coriander seeds
1 / 2 cup (120 ml) dry white wine (optional)
4 cups (960 ml) low-sodium vegetable stock
Strips of zest from 1 lemon (use a peeler)
Strips of zest from 1 / 2 orange
Pinch of saffron threads (10–12 threads)
2 tbsp (30 ml) fresh lemon juice, plus more to taste
1 tbsp (15 ml) fresh orange juice
2 tbsp (8 g) chopped fresh dill
1 / 4 tsp freshly ground white pepper
Kosher salt, to taste
Fennel fronds and a few drops of extra-virgin olive oil, for garnish

Instructions

Warm the vegetable stock in a small pot until steaming; add saffron threads to bloom and set aside.
In a separate pot, heat 1 tablespoon olive oil over medium. Add fennel, leek, and celery with a pinch of salt; sweat until translucent and tender, 6–8 minutes. Stir in garlic, ginger, and crushed coriander seeds; cook 1 minute until fragrant.
Deglaze with white wine (if using) and reduce by half, 2–3 minutes.
Pour in the warm saffron stock along with the lemon and orange zest strips and white pepper. Bring to a gentle simmer and cook 12–15 minutes to infuse without bitterness.
Strain through a fine-mesh sieve into a clean pot for a clear broth, pressing lightly on solids. Discard solids.
Stir in lemon juice, orange juice, and chopped dill. Season with salt and additional lemon juice to taste; keep hot without boiling.
Ladle into warm bowls and garnish with fennel fronds and a few drops of extra-virgin olive oil. Serve alongside the salmon to cut richness and echo its citrus-herb notes.