How to Make Delicious Creamy Salmon Asparagus Soup

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Creamy Salmon Asparagus Soup

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Make smart choices when shopping for groceries. When you make informed and wise purchases at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You’re going to go home and use what you already have. Make sure that what you have at home is healthful. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to creamy salmon asparagus soup recipe. You can cook creamy salmon asparagus soup using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Creamy Salmon Asparagus Soup:

  1. Use 400 grams of Pink salmon belly.
  2. Prepare 1 cup of campbell's cream of asparagus.
  3. Provide 1 cup of evaporated milk.
  4. Get 1 tbsp of vegetable oil.
  5. Get 3 of garlic cloves,minced.
  6. Use 1 small of ginger,sliced.
  7. Take 1 medium of onion, chopped.
  8. Provide 1 pinch of of salt to taste.
  9. Get 1 piece of green chili,sliced.
  10. Provide 1/4 tsp of ground black pepper.
  11. Take 1 tsp of fried garlic.
  12. Prepare 1 tsp of spring onion,chopped.
  13. Get 1 small of carrot,finely chopped.

Steps to make Creamy Salmon Asparagus Soup:

  1. In a pot,saute’ onion,ginger and garlic, stirring, until soft..
  2. Add salmon and cook/stir fry for 2-3 minutes.add evaporated milk and cream of asparagus and bring to a boil, then reduce heat and simmer for 5-8 minutes..
  3. Add the carrots and green chili and cook for 3 minutes.season with salt and ground black pepper.stirring occasionally.add water if needed..
  4. Turn the heat off.transfer the soup into a serving bowl..
  5. Garnish with spring onion and fried garlic then serve hot..
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Taste and season with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until.

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