Cream Of Asparagus Soup With Poached Salmon

1. 1

   In a saucepan, bring the asparagus ends and 4 cups water to a boil. Simmer for 10 mins. Drain, reserving the cooking water and discarding the asparagus ends. In a separate saucepan, cook the asparagus in boiling salted water for 5 mins. Drain and cut into bite-sized pieces.

2. 2

   Place the vinegar and 2 cups water in a saucepan and bring to a boil. Add the salmon and cook for 7 mins. Remove with a slotted spoon and cut into bite-sized pieces. Keep warm.

3. 3

   Set aside the asparagus tips and place the remaining asparagus in a blender along with the cooking water. Puree, then pass through a sieve.

4. 4

   Melt the butter in a saucepan, add the flour and cook for 2 mins, stirring. Pour in the milk, cream and pureed asparagus, stirring constantly, and bring to a boil. Simmer for 5 mins. Season to taste and add a pinch of sugar and a dash of lemon juice. Add the asparagus tips.

5. 5

   Ladle the soup into 4 bowls and add the salmon chunks. Sprinkle with chopped dill and garnish with dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.