Jerusalem Artichoke, Asparagus and Salmon Soup
4 servings
60 minutes
This exquisite cream soup combines the delicate flavor of Jerusalem artichoke, the fresh juiciness of asparagus, and the softness of salmon, creating a harmony of tastes. The Jerusalem artichoke gives the soup a creamy texture and a light nutty note, asparagus adds spring freshness, while salmon provides richness. The origins of such a dish can be found in European cuisine, where delicate vegetable soups and the combination of seafood with herbs are valued. This soup is perfect for a light dinner or an exquisite lunch; it is not only nutritious but also rich in vitamins and beneficial substances. White dry wine and spices like fennel and marjoram enhance the flavor, adding sophistication. Serving with lemon zest and fresh dill makes it even more aromatic and refreshing. A magnificent choice for gourmets and lovers of unusual flavors!
1
Prepare the asparagus by peeling it with a vegetable peeler or small knife, leaving the top 2-3 cm intact, then cut the stems into 1.5-2 cm pieces and set the tops aside.
- Fresh asparagus: 150 g
2
Peel the Jerusalem artichoke and cut it into cubes of about 3x3 cm. Slice the leek into rings of 2-3 mm, removing the root end and leaves. Only the white part is needed. Separate the salmon from the skin and cut it into pieces of 3x3 cm.
- Jerusalem artichoke: 400 g
- Leek: 50 g
- Salmon fillet: 150 g
3
Preparation: Pour olive oil into a 3-liter pot, heat it, add onion, and sauté on medium heat for about 2-3 minutes, stirring constantly.
- Olive oil: 30 ml
- Leek: 50 g
4
Add white wine and let it evaporate for 3 minutes.
- Dry white wine: 100 ml
5
Add the Jerusalem artichoke, pour in 1.5 liters of hot water, and when it boils, add the chopped asparagus, leaving the tops untouched, and cook for about 15 minutes with the lid slightly open on low heat, adding fennel and cumin seeds.
- Jerusalem artichoke: 400 g
- Fresh asparagus: 150 g
- Fennel seeds: 5 g
- Caraway seeds: 5 g
6
Add salmon, allspice, bay leaf, and marjoram, season with salt and cook for another 10 minutes. Then remove from heat and let it cool for about 10-15 minutes until the soup is warm but not hot enough to eat.
- Salmon fillet: 150 g
- Allspice: 2 g
- Bay leaf: 1 g
- Marjoram: 5 g
- Salt: 5 g
7
Pour boiling water over the asparagus tips with grated lemon zest, 1 teaspoon of lemon juice, and fresh dill.
- Fresh asparagus: 150 g
- Lemon: 1 piece
- Dill: 5 g
8
Cool the soup to the desired temperature, blend it with a blender, removing the bay leaf, peppercorns, and sprigs of marjoram beforehand.
- Bay leaf: 1 g
- Allspice: 2 g
- Marjoram: 5 g
9
Pour into plates, top with asparagus tips, olive oil, fresh dill, and black pepper to taste.
- Fresh asparagus: 150 g
- Olive oil: 30 ml
- Dill: 5 g
- Ground black pepper: 1 g
