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Ingredientes
- 100 gm Salmon, (very finely diced)
- 500 gm Fresh Asparagus, (minced)
- 1 x Onion, (sliced)
- 2 x Cloves Garlic, (crushed)
- 1 x Potato, (medium / large - finely diced)
- 1 x Leek, (finely sliced)
- 500 ml Strong Chicken Stock
- 500 ml Double Cream
- 20 gm Unsalted Butte
Direcciones
- 1. Gently sweat off the asparagus, onion, potato and leek in the butter till most of the moisture from the vegetables has evaporated.
- 2. In a separate pan gently simmer the chicken stock and cream.
- 3. Once warm, pour the stock and cream over the vegetables and gently cook till tender.
- 4. Strain and reserve the liquid. Refrigeratethe vegetables over ice.
- 5. Separately refrigeratethe liquid (this process prevents the asparagus from discolouring).
- 6. Using a hand blender, blend the soup to incorporate air thus making it frothy.
- 7. Reheat the soup and season. Don't boil
- 8. Place the small dices of salmon in the bottom of the serving bowls, and pour the warm soup on top. (The warm soup will quickly cook the small pcs of fish on impact). Serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 250 | 67% |
| Total Fat 28.34g | 35% |
| Saturated Fat 16.16g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 272mg | 11% |
| Potassium 718mg | 21% |
| Total Carbs 18.82g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.18g | 2% |
| Protein 13.18g | 21% |
