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Asparagus soup with creme fraiche and smoked salmon



4 portion(s)

  • 500 grams Asparagus stalks
  • 50 grams Butter
  • 1 onion
  • 2 potatoes, cubed, Medium sized
  • 800 grams water
  • 1 tablespoon chicken stock paste, From EDC
  • 50 grams double cream
  • 150 grams crème fraiche
  • 100 grams Smoked Salmon, Roughly torn into strips
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Trim and discard any tough parts of the asparagus stalks.  Cut 4 of the asparagus tips off, thinly slice them lengthways and put aside for garnish.  Chop remaining asparagus into 3cm lengths. 


    Place onion into mixing bowl and chop 3 sec / speed 7. Scrape down sides of bowl.

  2. Sauté 3 mins / Varoma / speed 1.  Add potato 3 mins / Varoma / speed 1.  Add stock 15 min / 100 deg / speed 1.  With 5 mins to go, add asparagus.


  3. Add cream and creme fraiche and blend 1 min / speed 9 gradually increasing speed from speed 1 to 9.

  4. To serve, distribute evenly between bowls, lay the smoked salmon top and top with reserved sliced asparagus spears. 

  5. Describe the preparation steps of your recipe


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Recipe adapted from Avoca Soups, a book from the most divine cafe/gift wares stores in Ireland.  First made and tried on a cold evening in the summer of 2011, in a little cottage in Leenane, County Galway.  Great memories....


The original meal...


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