Asparagus & basil soup

Asparagus & basil soup

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 240 kcal
, Fat: 12 g
, Carbohydrate: 17 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Asparagus soup

500g green asparagus
1 onion
1litre milk
2dl vegetable bouillon
1 ½bunches basil

Salmon & serving

salt and pepper to taste
4slices smoked salmon
2tbsp pine nuts, toasted
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How it's done

Asparagus soup

Peel the bottom third of the asparagus and cut it into pieces. Quarter the onion and cook until tender with the asparagus, milk and stock, stirring occasionally, for approx. 20 mins. Add the basil leaves to the soup, puree and season.

Salmon & serving

Cut each salmon slice in half. Roll up two halves, overlapping slightly, and place in the soup plate. Add the soup. Sprinkle with pine nuts.

Good to know
Tip: Garnish with lemon zest.

How-tos

Peeling asparagus

Peeling asparagus

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