Jerusalem Artichoke, Asparagus, and Salmon Purée Soup
Soups • European
Description
Jerusalem Artichoke, Asparagus, and Salmon Purée Soup
Ingredients
- Jerusalem Artichoke 15 oz
- Asparagus 5 oz
- Smoked haddock fillet 5 oz
- Leek 0 oz
- Dill 0 oz
- Nigella Seeds 0 oz
- Ground Caraway 0 oz
- Marjoram 0 oz
- Bay leaf 0 oz
- Green peppercorns 0 oz
- Dry White Wine 5 fl oz
- Ground Black Pepper 0 oz
- Salt 0 oz
- Olive Oil 0 fl oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
Preparation: Peel the asparagus using a vegetable peeler or a small knife, leaving the tips intact (2–3 cm), then cut the stems into 1.5–2 cm pieces, and set the tips aside.
Step 2
Peel the Jerusalem artichoke and cut it into cubes about 3x3 cm. Slice the leek into rings 2–3 mm thick, removing the root end and the green tops. Only the white part is needed. Remove the skin from the salmon and cut it into 3x3 cm pieces.
Step 3
Cooking: In a pot with a capacity of about 3 liters, pour olive oil into the bottom, heat it, and add the leek, sautéing it over medium heat, stirring constantly, for about 2–3 minutes.
Step 4
Add the white wine and let it evaporate for 3 minutes.
Step 5
Add the Jerusalem artichoke, pour in 1.5 liters of hot water, and when it boils, add the cut asparagus, leaving the tips untouched, and cook for about 15 minutes with the lid slightly ajar over low heat, adding the fennel and caraway seeds.
Step 6
Add the salmon, black peppercorns, 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.
Step 7
Pour boiling water over the asparagus tips with the addition of grated lemon zest, 1 teaspoon of lemon juice, and fresh dill.
Step 8
Blend the cooled soup with a blender, removing the bay leaf, peppercorns, and marjoram sprigs beforehand.
Step 9
Serve in bowls, top with asparagus tips, drizzle with olive oil, add fresh dill, and ground black pepper to taste.
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