This mustard soup with smoked salmon and green asparagus is very delicate. The silty salmon and crispy asparagus are delicious garnish. This soup is elegant and yet simple to prepare.
Mustard Soup is very easy to make. This mustard soup has the characteristic pungent flavor of mustard, which combined with the silky salmon and crispy asparagus gives a delicious soup.
The soup is slightly thickened, making the taste of mustard flavor a bit softer, but you can omit it, by leaving out the butter/flour and take the stock as your base.
- Mustard Soup should never boil, otherwise, it becomes sour. So that's why you put the heat off on time. If you let it cool you don't cover the whole pan with a lid the soup needs to breathe when cooling down. This also helps to prevent it from becoming sour
- You can use all kinds of mustard, but your soup looks extra nice if you use mustard with seeds.
- Bake the flour for 5 minutes in the pan. If you don't do that the soup will taste like flour.
- In spring smoked salmon with green asparagus are a real delicacy. If you want to make this dish in the winter you can use bacon with sliced ​​leek as an alternative filling.
- Use margarine instead of butter and leave out the sour cream. This recipe then becomes lactose-free.
- If you don't have added the salmon and asparagus you can let the soup cool down quickly and cover it for 2 days in the refrigerator. If you've added salmon and asparagus you can't store it.
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📖 Recipe
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Mustard soup with smoked salmon and green asparagus
Ingredients
- 1 liter vegetable stock cooled to room temperature
- 25 grams butter unsalted
- 30 grams flour
- 3 tablespoons mustard
- 100 grams green asparagus
- 4 tablespoons sour cream
- 100 grams smoked salmon
Ingredients you need per step are listed below the step in Italic
Instructions
- Cut the smoked salmon into narrow strips and store until use in the refrigerator.
- Melt the butter in a saucepan and add the flour.
- Stir with a wooden spoon until a ball is formed.
- Reduce heat to low and let the ball bake for 5 minutes.
- Pour the cold vegetable stock, while stirring with a whisk, into the pan.
- Let the soup boil for 10 minutes.
- Lower the heat and add the mustard and season with salt and pepper.
- Add the asparagus and simmer for 4 minutes.
- Ladle the soup into a plate and divide the salmon among the plates.
- Spoon into each plate a tablespoon sour cream. Serve immediately.
Notes
- Mustard Soup should never boil, otherwise it becomes sour. So that's why you put the heat of on time. If you let it cool you don't cover the whole pan with a lid the soup needs to breath when cooling down. This also helps to prevent it from becoming sour
- You can use all kinds of mustard, but your soup looks extra nice if you use mustard with seeds.
- Bake the flour for 5 minutes in the pan. If you don't do that the soup will taste after flour.
- In spring smoked salmon with green asparagus are a real delicacy. If you want to make this dish in the winter you can use bacon with sliced ​​leek as an alternative filling.
- Use margarine instead of butter and leave out the sour cream. This recipe then becomes lactose-free.
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