Asparagus and Salmon Soup

chef.rylan's picture

Jan. 10, 2012


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)



1. Drain the asparagus and reserve the liquid.

2. Put asparagus aside.

3. Add water to the asparagus liquid to make it 1 cup.


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.


14. Use lemon twists for garnish or as desired.

15. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 338Calories from Fat 184

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 610 mg25.42%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet