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🍽️ Creamy Asparagus and Fish Soup

399 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 150 g peas (frozen)
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• 3 tbsp olive oil
• 150 ml dry white wine
• 500 ml vegetable broth
• salt
• 4 red mullet fillets (approx. 80 g each)
• lemon juice
• 150 ml heavy cream
• pepper (white)
• sugar

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the lower part of the stalks.
3. 3. Cut off the woody ends.
4. 4. Cut the remaining asparagus into bite-sized pieces.
5. 5. Set aside three whole asparagus stalks.
6. 6. Let the peas thaw slightly.
7. 7. Peel the shallot and the garlic.
8. 8. Dice the shallot and garlic finely.
9. 9. Heat the butter and one tablespoon of olive oil in a pot.
10. 10. Sauté the shallot and garlic cubes in it.
11. 11. Add the peas and the cut asparagus.
12. 12. Sauté the vegetables briefly.
13. 13. Deglaze the mixture with white wine.
14. 14. Pour in the vegetable broth.
15. 15. Salt the soup.
16. 16. Cook the vegetables until soft with the lid on for 10 to 15 minutes.
17. 17. Cut the fish into pieces about 6 centimeters wide.
18. 18. Fry the fish pieces in the remaining hot oil for about 2 minutes on each side.
19. 19. Season the fish with salt.
20. 20. Drizzle with a few drops of lemon juice.
21. 21. Slice the three reserved asparagus stalks thinly using a vegetable peeler.
22. 22. Blanch the asparagus slices in boiling salted water for about 1 minute.
23. 23. Drain the asparagus slices and let them drip dry.
24. 24. Puree the soup until smooth.
25. 25. Strain the soup through a sieve.
26. 26. Stir in the cream.
27. 27. Season the soup with salt, pepper, lemon juice, and sugar.
28. 28. Mix the soup briefly again.
29. 29. Distribute the soup onto small bowls.
30. 30. Wrap the asparagus slices around the fish pieces.
31. 31. Carefully place the fish-asparagus rolls into the soup.

Nutrition per serving

• kcal: 399
• Protein: 22 g · Fett/Fat: 26 g · Carbs: 12 g