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
INGREDIENTS (Serves 4)
- 600 g asparagus
- 1 l chicken stock
- 200 g salmon fillet
- 2 tbsp oil
- 100 ml cream
- a little lemon juice
- 2 spring onions
- 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.
- Wash and shake dry the salmon fillet. Cut into strips. Fry in the hot oil. Remove and put on kitchen paper to drain.
- 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.
- 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.