Asparagus Soup with Salmon Recipe

Peel the asparagus spears and cut off the ends.

Prepare an asparagus broth in a large pot: Place the asparagus peels and asparagus remains in the pot.

I also add small pieces of asparagus without asparagus tips, so that a powerful asparagus broth develops.

Then add cold vegetable stock, white wine, a slice of lemon, salt, pepper and some sugar and bring the asparagus stock to the boil.

Remove the lemon slice.

Let the broth steep for 15-20 minutes. Optionally you can also cook potato slices,

I like to use them to bind the soup.

Cut the tips of the asparagus and the remaining asparagus into bite-sized pieces and provide them as an extra insert.

Remove the potato slices from the asparagus stock and prepare them separately.

Pass the asparagus broth through a fine sieve and put it back on the stove.

Bring the asparagus broth to the boil, add the raw asparagus pieces for the soup and cook until al dente.

Remove the asparagus tips from the asparagus broth and place them in a bowl to keep them warm.

Bring the asparagus stock to the boil and pour the cream into the boiling asparagus stock.

Season the soup with salt, pepper, sugar, nutmeg and cayenne pepper.

You can now bind the soup by adding the cooked potato slices and cold mixed starch.

Stir the starch into approx. 80 ml cold water.

Mix the soup with the potato slices and check the binding of the soup.

Now bind with the cornflour as required: Slowly add the water with the starch to the boiling soup until the desired binding of the soup is reached.

Cook the soup for 2 minutes so that the starch taste evaporates.

Mix the asparagus cream soup with the cold butter until foamy.

Cut the salmon fillet into strips, my strips had a thickness of 5 mm.

Season the salmon pieces with salt and pepper and fry briefly on both sides over high heat.

Arrange the salmon pieces with the asparagus pieces.

Pour the frothed soup into the plates.

Finish the soup herbs decorated and serve quickly.

Enjoy your meal!