Basil and Asparagus Soup with Wild Salmon
(4 votes)
(4 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- 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
Preparation steps
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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