John Myers
Asparagus Soup with Salmon Fillet
The perfect asparagus soup with salmon fillet recipe with a picture and simple step-by-step instructions.
- 600 g Asparagus white fresh
- 1 liter Vegetable broth
- 200 g Salmon fish fresh
- 2 tbsp Oil
- 100 ml Cream 10% fat
- Salt and pepper
- Nutmeg
- 2 Pc. Spring onions fresh
- 1 tbsp Lemon juice
- Wash and peel the asparagus, cut off the ends and cut the asparagus stalks into 3cm long pieces. Put the tips aside. Cook the asparagus pieces in the vegetable stock until they are firm to the bite. Wash the salmon fillet, pat dry and season with salt and pepper. Fry in the hot oil on the skin side for about 3-4 minutes and turn, remove and drain on kitchen paper. Puree the asparagus pieces in the broth and refine with the cream. Season with salt, pepper and nutmeg. The asparagus tips for 5 minutes. Let it steep in the soup, add lemon juice to taste. Add the salmon fillets to the soup. Wash, dry, clean and cut the spring onions. Sprinkle the spring onions over the soup and serve immediately.
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