First courses

Delicate seafood and asparagus soup

Unbelievable delicate seafood and asparagus soup – a surprisingly satisfying dish. Asparagus in this recipe is perfectly combined with shrimp, and due to the cheese, your soup will get a nice creamy consistency, a wonderful aroma and. praise from those who try it.

Tender seafood and asparagus soup – ingredients

  • Salmon fillet – 300 g.
  • Shrimp – 200 g.
  • Mussels – 350 g.
  • Asparagus – 200-250 g.
  • Camembert cheese (brie, door blue) – 125 g.
  • Rice – 100
  • Onion – 1 pc.
  • Garlic – 1 clove.
  • Olive oil – 2 tbsp.
  • Butter – 1 tsp.
  • Flour – 1 tbsp.
  • White dry wine – 250 ml.
  • Ground ginger – 1 pinch.
  • Ground cardamom – 1 pinch.
  • Ground nutmeg – 1 pinch.
  • Salt – to taste.
  • Ground black pepper – to taste.
  • Allspice with peas – 1 tsp.
  • Bay leaf – 3 pcs.
  • Water – 3 l.
  • Fresh thyme (for decoration) – several sprigs.

Delicate seafood and asparagus soup – recipe

We start cooking delicate seafood and asparagus soup. Heat butter and olive oil in a pan. Add finely chopped onion and garlic. Fry until they become transparent.

Cut each asparagus stalk into several pieces, having previously removed the lower, roughest part of the stalk.

Add asparagus to the pan and immediately season with spices: ginger, nutmeg, cardamom, salt, ground pepper, thyme. Simmer on low heat under the lid for about 7 minutes.

Add flour to the vegetable mixture, mix and, following the same rules, keep it on fire for another 4-5 minutes. After that, remove the pan from the heat.

Bring water to a boil in a saucepan. We add the salmon fillet, which should first be cut into medium pieces. Add a bay leaf.

After that, we add it to the future delicate seafood and asparagus soup frozen boiled mussels and peeled shrimp.

The next step is to throw allspice peas into the pot and cook for 5–7 minutes.

After that, add thoroughly washed rice to the broth and cook until it is ready. It’s about 25 minutes.

Then we add in delicate seafood and asparagus soup stewed vegetables, cheese cut into small cubes and pour wine. Instead of Camembert, you can use any soft, creamy cheese with a spicy taste and aroma.

Stir, wait for the soup to boil again – and turn off the stove.

Best delicate seafood and asparagus soup it tastes fresh – so serve it immediately hot, garnished with sprigs of thyme.

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