John Myers
Ingredients for 4 servings:
- 1 kg asparagus, white, peeled, cut into 3 cm pieces
- 1 tsp sugar
- 2 tbsp curry
- 750 ml vegetable stock
- Salt
- pepper
- 400 ml cream
- 500 g salmon fillet(s), cut into fine strips
- 8 prawns, peeled, cooked
- Flat-leaf parsley for garnish
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
a fine variant
Cook the asparagus pieces with sugar and curry in the vegetable stock for 10 minutes. Remove half of the asparagus pieces with a slotted spoon and set aside. Purée the soup and pass it through a fine sieve, then season with salt and pepper. Add half of the cream and bring to a boil. Whip the remaining cream until stiff peaks form and gently fold in; keep the soup warm; do not boil it! Just before serving, let the salmon strips simmer in the soup for 5 minutes, then warm the asparagus and shrimp in the soup. Divide among 4 large, deep plates, garnish with parsley, and serve immediately.
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