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Asparagus-salmon Soup

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Asparagus-Salmon Soup
2008-07-25 Main Dish
5 59

This soup features pieces of salmon and asparagus simmered in chicken broth with carrots, onion, seasonings and evaporated milk.

  • Servings: 6-8


24 oz Fresh Salmon, skin removed
1 Tbsp Chopped Garlic
1 Tbsp Salted Butter
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
Salt & Pepper, to taste
½ cup Thinly Sliced (baby) Carrots
½ cup Diced Sweet Onion
4 cups Chicken Broth
1 lb Chopped Asparagus
1 tsp Dried Parsley
½ tsp Seasoning Salt
¼ tsp Paprika
2× 12-oz cans Evaporated Milk


In a large soup pot, combine garlic, butter, and olive oil. Heat until hot; add salmon and sprinkle with lemon juice, salt, and pepper. Brown each side; remove salmon from pan, reserving drippings. Let salmon cool slightly and cut into bite-sized pieces.

Place carrots and onions into soup pot; lightly brown carrots and caramelize the onions. Carefully add chicken broth, asparagus, dried parsley, seasoning salt, paprika, and chopped salmon. Simmer 8-10 minutes or until asparagus is tender. Add evaporated milk and heat through.

Helpful Tips:

Serve with your favorite crackers.