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🍲 Creamy Green Asparagus Soup with Delicate Salmon Dumplings

1234 kcal · 30 min · 4 servings

Ingredients

• 250 g fresh salmon fillet
• 1 slice toast bread
• 1 egg
• salt
• pepper from the mill
• 2 tbsp crème fraîche
• 1 tbsp lemon juice
• 1 tsp grated zest of a lemon
• a little milk
• 500 g green short asparagus
• chicken broth
• 20 g butter
• 20 g flour
• whipping cream
• 1 bunch parsley
• 50 g chervil
• salt
• pepper from the mill
• 1 pinch freshly grated nutmeg
• a little lemon juice

Instructions

1. 1. Cut the salmon fillet into small cubes.
2. 2. Remove the hard crust from the toast bread.
3. 3. Place the salmon cubes, toast bread, egg, salt, pepper, crème fraîche, lemon juice, and lemon zest into a blender.
4. 4. Blend the ingredients until you have a smooth mixture.
5. 5. If the mixture seems too wet, stir in a little flour.
6. 6. Use two teaspoons to form small dumplings from the salmon mixture.
7. 7. Bring salted water to a boil in a pot.
8. 8. Add the salmon dumplings to the boiling water.
9. 9. Let the dumplings cook for 5 minutes.
10. 10. Remove the cooked dumplings from the water with a slotted spoon and set them aside.
11. 11. Cut off the woody ends of the green asparagus.
12. 12. Cut the remaining asparagus into bite-sized pieces.
13. 13. Bring the vegetable broth to a boil in a pot.
14. 14. Add the asparagus pieces to the boiling broth.
15. 15. Cook the asparagus for 6 to 8 minutes.
16. 16. Remove the asparagus from the broth with a slotted spoon and set it aside.
17. 17. Melt the butter in a clean pot.
18. 18. Stir the flour into the melted butter and let it sweat briefly.
19. 19. Deglaze the mixture with the warm broth and the cream.
20. 20. Bring the soup to a boil while stirring constantly.
21. 21. Rinse the herbs under cold water.
22. 22. Shake the herbs dry.
23. 23. Roughly chop the herbs.
24. 24. Reserve a few small chervil leaves for decoration.
25. 25. Add the chopped herbs to the soup.
26. 26. Puree the soup finely with a hand blender.
27. 27. Season the soup with salt, pepper, nutmeg, and a splash of lemon juice.
28. 28. Distribute the warm soup onto the plates.
29. 29. Place the cooked asparagus pieces and the salmon dumplings into the soup.
30. 30. Decorate the plates with the reserved chervil leaves.

Nutrition per serving

• kcal: 1234
• Protein: 41 g · Fett/Fat: 110 g · Carbs: 21 g