Try this Irish Smoked Salmon Summer Soup recipe, or contribute your own.
Suggest a better description1. Heat the chicken stock and cook all the vegetables one by one starting with the potatoes, carrots, celery, leek and asparagus. Strain the vegetables and reserve the stock. 2. Place the vegetables into small soup bowls/cups. Add the tomato and smoked salmon which has been cut into strips. 3. Put the stock back on the heat and whisk in a little butter and cream. Season and add the chopped herbs. Allow to infuse for a few minutes. 4. Meanwhile whisk the egg yolk with 2 - 3 teaspoons of boiling water over a bain marie until a thick and creamy sabayon has been formed. 5. Sprinkle the cheese onto the croutons and place under a hot grill until the cheese starts to bubble. 6. Fold the sabayon into the stock and pour over the vegetables. Place the croutons on top and serve. NOTES : Chef:Aaron Patterson
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 4 servings | ||
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Calories: 93 | ||
Calories from Fat: 61 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 67.9mg | 21 % | |
Sodium 134.2mg | 5 % | |
Potassium 185.3mg | 5 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.7g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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