Cream soup with potatoes, asparagus and salmon
You will need
- Ingredients for 4-6 persons:
- - salmon fillet - 400 g;
- - potatoes - 2 pieces;
- - Asparagus - 16 stems;
- - bunch of dill;
- - white pepper and salt;
- - 1.5 liters of fish stock (home or ready).
Fish broth bring to a boil. At this time, peel the potatoes and cut them into small cubes. Add the potatoes to the boiling broth and cook over medium heat with salt and dill for 10 minutes (dill do not need to be cut).
In asparagus, cut off the hard bottom of the stem. Cut the tops and remove to the side, and add the stems to the potatoes 5 minutes before it is ready.
Remove the pot from the heat, remove dill from it, chop the potatoes and asparagus using a dipping blender.
Cut the salmon into cubes with a side of about 3 centimeters. Put the pan on the fire, bring the thick broth to a boil, add the pieces of salmon and asparagus tops, cook on minimum heat for 5 minutes. Salt to taste and season with white pepper, immediately served on the table, garnished with dill or any other herbs if desired.
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