Asparagus soup with salmon fillet

Preparation time: cca. 30 minutes (plus cooking and standing time)
Per portion cca. 233 kcal / 979 kJ
17 g P, 15 g F, 9 g CH


  • 600 g asparagus
  • 1 l chicken stock
  • 200 g salmon fillet
  • 2 tbsp oil
  • 100 ml cream
  • salt
  • pepper
  • nutmeg
  • a little lemon juice
  • 2 spring onions


  1. Wash and peel the asparagus. Remove the ends, and cut the stalks into 3 cm chunks. Keep the tips. Cook the asparagus pieces in the chicken stock until just firm to the bite.
  2. Wash and shake dry the salmon fillet. Cut into strips. Fry in the hot oil. Remove and put on kitchen paper to drain.
  3. Purée the asparagus pieces in the broth, and add the cream at the end. Add salt, pepper, and nutmeg to taste. Place the asparagus tips in the soup for 5 minutes. Add lemon juice to taste.
  4. Add the salmon pieces to the soup. Wash, dry and trim the spring onions and cut into rings. Scatter the spring onions over the soup and serve hot.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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