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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 367 kcal | (17 %) | ||
| Protein | 16.1 g | (16 %) | ||
| Fat | 28.8 g | (25 %) | ||
| Carbohydrates | 11 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dumplings
- 250 grams fresh Salmon
- 1 slice Toast
- 1 egg
- salt
- freshly ground pepper
- 2 Tbsps Crème fraiche
- 1 Tbsp lemon juice
- 1 tsp zested lemons
- milk
- For the soup
- 500 grams green, short Asparagus
- Chicken broth
- 20 grams butter
- 20 grams Pastry flour
- Whipped cream
- 1 bunch parsley
- 50 grams Chervil
- salt
- freshly ground pepper
- 1 pinch fresh geribene Nutmeg
- lemon juice
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.
