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Asparagus And Salmon Soup

chef.rylan's picture
Ingredients
  Canned cut asparagus spears 10 1⁄2 Ounce, undrained (1 can, Green Giant)
  Water 1 Cup (16 tbs) (adjust quantity as needed)
  Margarine/Butter 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Cubed peeled potato 1 Cup (16 tbs)
  Chicken flavor instant bouillon/1 chicken flavor bouillon cube 1 Teaspoon
  Chopped fresh dill weed/1/2 teaspoon dill weed 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Lemon juice 1 Tablespoon
  Half and half 2 Cup (32 tbs)
  Canned salmon 7 1⁄2 Ounce, drained, chunked (1 can, Pink or Red)
Directions

GETTING READY
1. Drain the asparagus and reserve the liquid.
2. Put asparagus aside.
3. Add water to the asparagus liquid to make it 1 cup.

MAKING:
4. In a medium saucepan, heat margarine.
5. Add the onion and cook until tender, stir in between.
6. Add asparagus liquid, potato and bouillon, and stir.
7. Bring the contents to boil.
8. Decrease heat; cook under cover for 10 to 15 minutes until potato is well cooked.
9. Puree asparagus spears and potato mixture using a blender container or food processor bowl with metal blade,.
10. Add puree into 2-quart bowl; add dill weed, white pepper, lemon juice and half-and-half, and stir.
11. Then add salmon and stir.
12. Cover and refrigerate for 2 to 3 hours until fully chilled.
13. Stir before serving.

SERVING
14. Use lemon twists for garnish or as desired.
15. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Gourmet
Ingredient: 
Salmon
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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