CookEat Recipe
Salmon and Lentil Soup with Asparagus
Salmon, cooked lentils and asparagus simmer in an onion broth infused with a little bay leaf. Crème fraîche and tarragon are stirred in at the end.
Method
Steps
Step 1
Use 250 g cooked, drained lentils. Trim and cut the asparagus into 3 cm pieces; chop the onion and tarragon. Enclose 0.25 g dried culinary bay leaf in a tea infuser or muslin bag. Cut raw boneless salmon into 3 cm pieces on a separate board and clean hands and utensils.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Soften the onion for 5 minutes. Add 1000 ml water and the enclosed bay leaf and simmer for 10 minutes.
Step 3
Add the lentils and asparagus and simmer for 4 minutes. Add the salmon and simmer gently for about 6–10 minutes, until it reaches 70°C internally on a clean digital thermometer.
Step 4
Remove and discard the bay leaf bag. Remove the pan from the heat and stir in the crème fraîche and tarragon. Serve hot without boiling again.
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