Preparation time: approx. 30 minutes (plus cooking and standing time)
Per portion approx. 233 kcal / 979 kJ
17 g P, 15 g F, 9 g CH
600 g white asparagus
1 l chicken stock
200 g salmon fillet
2 tbsp oil
100 ml cream
a little lemon juice
2 spring onions
1 Wash and peel the asparagus. Cut off the ends, and slice the stalks into 3 cm chunks. Reserve the tips. Cook the asparagus pieces in the chicken stock until just firm to the bite.
2 Wash and shake dry the salmon fillet and cut into strips. Fry in the hot oil. Remove and place on kitchen paper to drain.
3 Purée the asparagus pieces in the broth, and finish with the cream. Season with salt, pepper, and nutmeg. Put the asparagus tips in the soup for 5 minutes. Season to taste with lemon juice.
4 Put the salmon pieces in the soup. Wash, dry and trim the spring onions and slice into rings. Scatter the spring onions over the soup and serve immediately.