Recipe for Cappuccino of Asparagus and Salmon 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4 servings
Ingredients:
Amount Ingredient
100 gm Salmon, (very finely diced)
500 gm Fresh Asparagus, (chopped)
1 x Onion, (sliced)
2 x Cloves Garlic, (crushed)
1 x Potato, (medium / large - finely diced)
1 x Leek, (finely sliced)
500 ml Strong Chicken Stock
500 ml Double Cream
Instructions:
Instructions: 1. Gently sweat off the asparagus, onion, potato and leek in the butter until most of the moisture from the vegetables has evaporated.

2. In a separate pan gently simmer the chicken stock and cream.

3. Once hot, pour the stock and cream over the vegetables and gently cook until tender.

4. Strain and reserve the liquid. Chill the vegetables over ice.

5. Separately chill the liquid (this process prevents the asparagus from discolouring).

6. Using a hand blender, blend the soup to incorporate air thus making it frothy.

7. Reheat the soup and season. Do not boil

8. 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

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Cappuccino Nanaimo Bars   ::   Cappuccino of Cauliflower and Parsley (Australia) - 2   ...