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Asparagus Soup with Salmon Dumplings

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

Ingredients

for 4 servings
For the dumplings
250 grams fresh Salmon
1 slice Toast
1 Egg
Salt
freshly ground pepper
2 tablespoons Creme fraiche cheese
1 tablespoon Lemon juice
1 teaspoon zested Lemons
Milk
For the soup
500 grams green, short Asparagus
Chicken broth
20 grams Butter
20 grams Pastry flour
Whipping cream
1 bunch Parsley
50 grams Chervil
Salt
freshly ground pepper
1 pinch fresh geribene Nutmeg
Lemon juice
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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.