Salmon Curry Soup with Asparagus

Ingredients

• 0.5 small fresh pineapple
• 1 small apple
• 1 Banana
• 1 onion
• 1 tbsp butter
• 0.5 tbsp curry paste
• 250 ml unsweetened canned coconut milk
• 500 ml instant chicken broth
• 250 g green asparagus tips
• 150 g white asparagus tips
• 1 red chili pepper
• 300 g salmon fillet
• 1 tsp lemon juice
• Salt
• 2 tbsp clarified butter
• parsley (for garnish)

Instructions

1. 1.

   Peel the pineapple, apple and banana and cut them into thin slices or small pieces. Peel the onion and dice finely. Heat the butter, sauté the onions until translucent, add the curry paste and cook briefly. Add the fruit pieces to the onions, stir for a moment, then pour in the coconut milk and broth, bring everything to a boil. Remove from heat and blend with an immersion blender, strain through a sieve if desired and season to taste.

2. 2.

   Wash the asparagus tips and blanch them in boiling salted water for about 6 minutes until just tender, drain, rinse under cold water and set aside. Wash, de-stem and slice the chili pepper into thin rings. Cut the salmon into bite-sized pieces, drizzle with lemon juice and season with salt. Heat the clarified butter in a non-stick pan and sear the salmon pieces on both sides quickly and sharply. Warm the asparagus in the soup. Ladle the hot curry soup into bowls, add the salmon, sprinkle with chili rings and garnish with parsley before serving.