Cappuccino Of Asparagus And Salmon Recipe

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   Gently sweat off the asparagus, onion, potato and leek in the butter till most of the moisture from the vegetables has evaporated.

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   In a separate pan gently simmer the chicken stock and cream.

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   Once warm, pour the stock and cream over the vegetables and gently cook till tender.

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   4.

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   Strain and reserve the liquid.

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   Refrigeratethe vegetables over ice.

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    5.

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    Separately refrigeratethe liquid (this process prevents the asparagus from discolouring).

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    6.

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    Using a hand blender, blend the soup to incorporate air thus making it frothy.

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    7.

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    Reheat the soup and season.

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    Don't boil

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    8.

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    Place the small dices of salmon in the bottom of the serving bowls, and pour the warm soup on top.

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    (The warm soup will quickly cook the small pcs of fish on impact).

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    Serve

* Per serving · 4 servings · Values may vary.