Cappuccino Of Asparagus And Salmon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Starter | 4 | Servings | |
INGREDIENTS
| 100 | g | Salmon, very finely diced |
| 500 | g | Fresh Asparagus, chopped |
| 1 | Onion, sliced | |
| 2 | Cloves Garlic, crushed | |
| 1 | Potato, medium / large – | |
| finely diced | ||
| 1 | Leek, finely sliced | |
| 500 | Strong Chicken Stock | |
| 500 | Double Cream | |
| 20 | g | Unsalted Butte |
INSTRUCTIONS
Gently sweat off the asparagus, onion, potato and leek in the butter until most of the moisture from the vegetables has evaporated. In a separate pan gently simmer the chicken stock and cream. Once hot, pour the stock and cream over the vegetables and gently cook until tender. Strain and reserve the liquid. Chill the vegetables over ice. Separately chill the liquid (this process prevents the asparagus from discolouring). Using a hand blender, blend the soup to incorporate air thus making it frothy. Reheat the soup and season. Do not boil Place the small dices of salmon in the bottom of the serving bowls, and pour the hot soup on top. (The hot soup will quickly cook the small pieces of fish on impact). Serve Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 31.5mg
Sodium: 456mg
Potassium: 388.4mg
Carbohydrates: 9.6g
Fiber: 2.2g
Sugar: 2.2g
Protein: 9.2g