Green Asparagus Soup with Salmon Dumplings
A soup of green asparagus with salmon dumplings is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g fresh salmon fillet
- 1 slice toast bread
- 1 egg
- Salt
- freshly ground pepper
- 2 tbsp crème fraîche
- 1 tbsp Lemon Juice
- 1 tsp grated zest of a lemon
- a splash of milk
- 500 g green short asparagus
- chicken broth
- 20 g butter
- 20 g flour
- whipped cream
- 1 bunch parsley
- 50 g chervil
- Salt
- freshly ground pepper
- a pinch freshly grated nutmeg
- a splash lemon juice
Instructions
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1.
Cut the salmon fillet into small pieces for the salmon dumplings. Remove the crust from the toast bread. Blend both with egg, salt, pepper, crème fraîche, lemon juice and zest. If the mixture is too wet, stir in a little flour. Shape the filling into two‑teaspoon dumplings and cook them in boiling salted water for 5 minutes. Remove the dumplings with a slotted spoon from the soup. For the soup, trim the ends of the asparagus. Cut the asparagus into bite‑sized pieces.
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2.
Bring the broth to a boil and cook the asparagus for 6–8 minutes. Remove the asparagus with a slotted spoon. Melt butter in a pot. Sauté flour in it. Deglaze with broth and cream. Bring to a simmer while stirring. Rinse the herbs, shake them dry, and roughly chop them except for a few chervil leaves. Add them to the broth and puree. Season with salt, pepper, nutmeg and lemon juice. Ladle soup onto plates and add the asparagus and salmon dumplings.
