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🍽️ Creamy Asparagus Soup with Tender Salmon

288 kcal · 30 min

Ingredients

• 300 g white asparagus
• 300 g green asparagus
• 1 bunch spring onions
• 250 g chard
• 30 g butter
• 1.2 l vegetable broth
• 150 g frozen peas
• 300 g salmon fillet
• 2 tsp lemon juice
• salt
• pepper

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the white asparagus completely.
3. 3. Cut off the tough ends from all asparagus spears.
4. 4. Wash the spring onions and cut off the ends.
5. 5. Cut the asparagus into pieces about 5 centimeters long and the spring onions into pieces about 2 centimeters long.
6. 6. Wash the chard, cut the stalks into small cubes and the leaves into thin strips.
7. 7. Add the chard stalks to a pot with some butter and sauté them briefly.
8. 8. Pour in the broth and bring the mixture to a boil.
9. 9. Let the asparagus simmer in the broth for 10 minutes.
10. 10. Add the peas, chard leaves, and spring onions to the soup and cook the ingredients for another 8 minutes.
11. 11. Wash the fish, cut it into bite-sized pieces, and season it with lemon juice and salt.
12. 12. Add the fish to the soup with 3 minutes of cooking time remaining and let it cook through in the hot soup.
13. 13. Finally, season the soup to taste with salt and pepper.

Nutrition per serving

• kcal: 288
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 13 g