Asparagus Soup with Peas and Salmon

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Asparagus Soup with Peas and Salmon
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
600 grams white Asparagus
1 potato
salt
sugar
2 tablespoons butter
100 grams Peas (frozen)
250 grams skinless Salmon
1 tablespoon lemon juice
1 tablespoon Pastry flour
150 grams Crème fraiche
freshly ground peppers
How healthy are the main ingredients?
Salmonpotatosaltsugar

Preparation steps

1.

Rinse the asparagus thoroughly, peel and cut off the ends. Cut the asparagus tips, cover and set aside. Chop the stems. Peel the potato and finely grate.

2.

Thaw the peas.

3.

Combine the asparagus peelings and trimmings with 1 liter (approximately 1 quart) of water, some salt, sugar and 1 tablespoon butter in a saucepan, bring to a boil, cover and cook about 15 minutes. Remove the pot from the heat and drain the cooking liquid. Cook the asparagus stems and the potato in the cooking liquid for about 20 minutes. Finely puree the asparagus pieces inthe cooking juices and strain through a sieve.

4.

Meanwhile, rinse the salmon fillet, pat dry, chop and sprinkle with lemon juice.

5.

Melt the remaining butter in a saucepan. Add the flour and stir. Stir in the asparagus puree, bring to a boil and simmer. Add the peas, the asparagus tips and the salmon fillet and simmer gently 2-3 minutes. Stir the sour cream into the soup, season with salt and pepper and serve immediately.