Green soup of young spinach and asparagus with tomato tartare and pieces of fried sea bass
4 servings
60 minutes
This elegant green soup of spinach and asparagus embodies the freshness of spring, complemented by a tangy tomato tartare and tender pieces of fried sea bass. Its roots lie in European gastronomy, where fresh seasonal ingredients play a key role. The velvety texture of the creamy soup harmonizes with the refreshing acidity of cucumbers and lemon juice, while the fried sea bass adds depth to the dish. Tomatoes seasoned with basil and Tabasco add exquisite spiciness, making the soup not only rich but also layered. It is perfect for both a light dinner and an elegant festive table, and its natural green color makes it particularly appealing. Each spoonful of this soup awakens the taste of spring, filling you with freshness and lightness.
1
Boil spinach and asparagus, add peeled fresh cucumbers and the other ingredients.
- Spinach: 150 g
- Asparagus: 100 g
- Cucumbers: 100 g
- Lemon juice: 50 ml
- Cream: 400 g
2
Bring to a boil, then blend in a blender until smooth.
3
Season the sea bass fillet with salt and pepper, add thyme, cut into pieces, and fry.
- Sea bass fillet: 300 g
- Basil: 30 g
- Chives: 20 g
4
Peel the tomatoes, dice them into small cubes, add finely chopped onion, basil, and Tabasco.
- Tomatoes: 200 g
- Basil: 30 g
- Tabasco sauce: 10 ml
- Chives: 20 g
