Salmon asparagus soup
- Skill Level: easy
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
5 cups water.
Envelope asparagus soup.
1 small potato, diced.
1 corn can.
1 cup fresh asparagus, chopped.
250 g salmon fillet, skimmed from skin and diced.
1/4 teaspoon black pepper.
1/4 cup ( 60 Ml) fresh liquid cream.
Pour water in a large pot; add asparagus and saffron leaves. Boil them over medium heat. Add potato and cook for 6-7 minutes or until soften. Add corn, asparagus, salmon, and black pepper and simmer for 5 minutes ( until all ingredients are cooked well).
Add fresh cream, stir slowly and serve.
Note: You can use a small steel forceps to extract the spines from salmon fillets.