Asparagus Soup with Salmon Dumplings
- For the dumplings
- 250 grams fresh Salmon
- 1 slice Toast
- 1 egg
- freshly ground pepper
- 2 tablespoons Crème fraiche
- 1 tablespoon lemon juice
- 1 teaspoon zested lemons
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.
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.