Asparagus Soup with Salmon Dumplings

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Asparagus Soup with Salmon Dumplings
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
367
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories367 kcal(17 %)
Protein16.1 g(16 %)
Fat28.8 g(25 %)
Carbohydrates11 g(7 %)
Author of this recipe:

Ingredients

for
4
For the dumplings
250 grams
fresh Salmon
1 slice
1
2 tablespoons
1 tablespoon
1 teaspoon
zested Lemons
For the soup
500 grams
green, short Asparagus
20 grams
20 grams
1 bunch
50 grams
1 pinch
fresh geribene Nutmeg

Preparation steps

1.

For the dumplings: Mince salmon. Remove crust from toast and combine salmon, toast, egg, salt, pepper, sour cream, lemon juice and zest. Puree mixture and stir in flour if too moist. Shape into dumplings and cook in boiling salted water for 5 minutes. Remove and keep warm.

For the soup: Trim asparagus and cut into bite size pieces.

2.

Boil broth and cook asparagus for 6-8 minutes. Remove asparagus and set aside. Melt butter in a pot. Add flour and deglaze with broth and cream. Bring to a boil, stirring constantly. Rinse herbs, shake dry and coarsely chop up parsley leaves. Add parsley and dumplings to broth. Season with salt, pepper, nutmeg and lemon juice.

Ladle soup into bowls and serve garnished with asparagus.