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Salmon asparagus soup

Salmon asparagus soup
  • Prep Time : 0 m
  • Cook Time : 0 m
  • Ready In : 0 m


5 cups water.

Envelope asparagus soup.

Saffron leaves.

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.

By AleppoFood team

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