I can’t even think of how many kilos of asparagus I have already eaten during this year’s season. That’s exactly what happens when you like something so much, that is only available for a very limited amount of time. We still have a few more weeks to enjoy this tasty spring vegetable. And I am truly making the most out of it!
Several strata, frittata, pasta and risotto dishes later – all including green asparagus, of course – it was time to turn them into a soup. This is one of those recipes that is simple and quick to prepare. A perfect dish for those days or evenings when you don’t feel like spending too much time in the kitchen. While the soup simmers on the stove, you can saute’ the salmon for a few minutes. Blend and serve. That’s it! Easy, isn’t it?
You will also notice that I use herb butter for this recipe. I basically add it to the soup and to the salmon. I love the flavor that it adds to this dish! I always make my own herb butter. It takes literally five minutes if you have a food processor or something similar. Even if you don’t, all you need to do is chop the herbs, etc. and mix everything with the softened butter. The biggest advantage is that you get to decide exactly which flavor you want! And you can make your own little portions and freeze them. If you want to give it a try, you can find a recipe here, and another one here. It’s worth it!!
May has been a really strange month so far. Within two weeks we had snow and summer temperatures. Which makes you feel like eating a hot soup one day, and a cold salad the very next day. However I think that there’s always room for a soup. Don’t you think so? Crème fraîche adds that extra freshness to this soup and it blends very well with the salmon. So, if you want to give it a try with this healthy and tasty dish, you need to hurry up, as long as the green veggie is still available :)
- 350 g / 12¼ oz green asparagus (weight after cleaning)
- 1 medium-sized potato, diced
- 250 ml / 8½fl oz water
- 1 shallot, chopped
- 1 full tsp herb butter
- 1 tbsp vegetable stock powder
- parsley, chopped
- crème fraîche (optional)
- 150 g / 5¼ oz salmon, fresh or frozen, sliced
- 1 tsp herb butter
- a dash of white wine
- (sea) salt
- 2 slices of (rustic) bread
- 1 tbsp parsley, chopped
- olive oil, to sprinkle
- Wash the asparagus. Snap off the bottom part. (It will automatically break right there where the hard woody part is.) Then chop each asparagus into 3-4 pieces.
- Melt the herb butter in a large saucepan at medium heat.
- Add about 1 tbsp of olive oil.
- Stir in the chopped onion and sauté for a few minutes.
- Add the asparagus and sauté for about 5 minutes.
- Pour in the water and the diced potato.
- Bring the water to a boil, then add the stock powder.
- Cook approx. 15 min.
- Season with salt if necessary.
- Remove from the heat and carefully (!) blend with a hand blender; alternatively pour everything in a food processor or blender, and blend until creamy.
- Melt the herb butter in a pan at medium heat. Add 1 tbsp of olive oil.
- Place the already sliced salmon inside.
- As soon as it gets hot, pour in a dash of white wine.
- Cook for a very few minutes, until most of the liquid evaporates. (Not too long though, or the salmon will get too dry.)
- Season with salt.
- Chop (with a knife or even better and faster with a food processor) the bread into crumbs.
- Roast the crumbs in a pan at medium to high heat until browned and crunchy.
- Sprinkle with olive oil and chopped parsley.
- Top the soup with salmon, crumbs and crème fraîche (if desired).