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🍲 Creamy Asparagus Basil Soup with Wild Salmon

413 kcal · 30 min · 4 servings

Ingredients

• 400 g salmon fillet
• 500 g green asparagus
• 200 g peas (frozen)
• 1 shallot
• 1 clove garlic
• 2 tbsp butter
• 2 sprigs basil
• 1 splash dry white wine
• 750 ml vegetable broth
• 100 ml whipping cream
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the wild salmon under running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fish into small cubes.
4. 4. Peel the lower part of the asparagus stalks.
5. 5. Cut the asparagus into bite-sized pieces.
6. 6. Let the peas thaw.
7. 7. Peel the shallot.
8. 8. Peel the garlic.
9. 9. Finely chop the shallot and garlic.
10. 10. Heat the butter in a pot.
11. 11. Sauté the chopped vegetables briefly in the hot butter.
12. 12. Add the asparagus and half of the peas.
13. 13. Deglaze the vegetables with the wine.
14. 14. Pour in the broth.
15. 15. Let the soup simmer gently for about 10 minutes.
16. 16. Reserve a few basil leaves for garnish.
17. 17. Add the remaining basil to the soup.
18. 18. Blend the soup until smooth.
19. 19. Strain the puree through a sieve.
20. 20. Bring the soup back to a boil.
21. 21. Simmer the soup a bit longer if you prefer a thicker consistency.
22. 22. Add more broth if you prefer a thinner consistency.
23. 23. Stir in the cream.
24. 24. Stir in the crème fraîche.
25. 25. Add the salmon to the soup.
26. 26. Add the remaining peas to the soup.
27. 27. Let the ingredients cook gently for about 5 minutes.
28. 28. Season the soup with salt.
29. 29. Season the soup with pepper.
30. 30. Serve the soup garnished with the fresh basil leaves.

Nutrition per serving

• kcal: 413
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 11 g