Basilisk Asparagus Soup with Wild Salmon
A fragrant basil-infused asparagus soup featuring tender wild salmon, perfect for a light dinner. The creamy broth is enriched with fresh peas and finished with a splash of dry white wine and a touch of crème fraîche. Spoonsparrow offers this wholesome recipe that balances delicate flavors with a comforting texture.
Ingredients
- 400 g Salmon fillet
- 500 g Green Asparagus
- 200 g frozen peas
- 1 Shallot
- 1 Garlic clove
- 2 tbsp butter
- 2 sprigs Basil
- 1 splash dry white wine
- 750 ml vegetable broth
- 100 ml heavy cream
- 2 tbsp crème fraîche
- Salt
- ground pepper
Instructions
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1.
Wash the salmon, pat it dry and cut into cubes. Peel the lower third of the asparagus and cut the spears into pieces. Thaw the peas.
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2.
Peel and finely dice the shallot and garlic. Sauté both with the asparagus and half of the peas in hot butter for a few minutes. Deglaze with wine and add the broth.
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3.
Let simmer gently for about 10 minutes, then add basil (reserve some leaves for garnish). Puree finely and strain through a sieve. Bring to a boil and reduce further if desired or add more broth.
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4.
Stir in cream and crème fraîche, then add salmon and remaining peas. Simmer for another 5 minutes until everything is heated through. Season with salt and pepper, garnish with basil, and serve.
