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Basil and Asparagus Soup with Wild Salmon

Basil and Asparagus Soup with Wild Salmon

15 min., ready in 35 min.
Time:
Ingredientsfor  
Ingredients
400 grams Salmon
500 grams green Asparagus
200 grams Peas (frozen)
1 shallot
1 garlic clove
2 Tbsps butter
2 stems Basil
1 splash dry white wine
750 milliliters Vegetable broth
100 milliliters Whipped cream
2 Tbsps Crème fraiche
salt
freshly ground peppers
How healthy are the main ingredients?
SalmonWhipped creamshallotgarlic cloveBasilsalt
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Preparation
1.

Rinse the salmon and pat dry, then chop. Peel bottom third of the asparagus and cut into pieces.

2.

Thaw the peas. Peel and finely chop the shallot and garlic. Saute asparagus and half the peas in butter. Deglaze with the wine and the add broth. Simmer for about 10 minutes.

3.

Add the basil admit (reserve a few leaves for garnish), then puree and strain through a sieve. Bring to a boil and let reduce until desired consistency. Stir in the heavy cream, creme fraiche, the salmon and the remaining peas tand simmer another 5 minutes. Season with salt and pepper. Serve garnished with reserved basil.

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