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🍽️ Creamy Asparagus Soup with Tender Salmon

288 kcal · 30 min · 4 servings

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. Peel the white asparagus completely. Cut off the tough ends from all asparagus spears. Wash the spring onions. Cut off the ends of the spring onions. Cut the asparagus into pieces about 5 centimeters long. Cut the spring onions into pieces about 2 centimeters long. Wash the chard. Cut the chard stalks into small cubes. Cut the chard leaves into thin strips. Add the chard stalks to a pot with some butter. Sauté the stalks briefly. Pour in the broth. Bring the mixture to a boil. Let the asparagus simmer in the broth for 10 minutes.
2. 2. Add the peas, chard leaves, and spring onions to the soup. Cook the ingredients for another 8 minutes. Wash the fish. Cut the fish into bite-sized pieces. Season the fish pieces with lemon juice and salt. Add the fish to the soup with 3 minutes of cooking time remaining. Let the fish cook through in the hot soup. 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