Asparagus smoked salmon soup makes a healthy and satisfying meal. The asparagus, roasted in the oven and pureed with a blender, gives this soup a velvety texture. Once when I didn’t have quite enough asparagus, I supplemented a pound of asparagus with carrots and zucchini. It was just as tasty as the original recipe. This soup works well with either smoked salmon or rotisserie chicken.
When I make asparagus smoked salmon soup in my RV, I cut the recipe in half since my oven isn’t big enough to accommodate a large walled baking sheet. When I make it at home, I’ll double the recipe, filling two walled 18” by 13” baking sheets with asparagus and leeks since it doesn’t take much extra effort to make more. Exact measurements aren’t critical in this recipe. This soup freezes well.
I like the smoked salmon from the Honey Smoked Fish Company. It’s hot smoked, delicious and moist. Costco, Walmart and many grocery stores carry it. This salmon is one of the reasons we shop at Costco, even when we are limited to our one-butt kitchen. I use it in many of my favorite recipes, like smoked salmon pate, smoked salmon hash, and scrambled eggs with smoked salmon and kale. Here’s a full list of recipes that use smoked salmon.
Active time: 15 minutes Total time: 50 minutes
One-butt kitchen needs:
- Parchment paper or silicone baking mat (round or rectangular to fit) for easier clean up
- Walled baking sheet or convention microwave turntable tray
- Immersion blender (recommended) or countertop blender
Serves 4 to 6
- 2 lbs asparagus (or mix 1 lb asparagus with carrots, zucchini or other veggies)
- 2 leeks, white and pale-green parts only, rinsed and sliced in half (or 1 large yellow onion, sliced)
- 2 tbsp olive oil
- salt and freshly ground black pepper to taste
- 4 cups chicken broth (or more for desired consistency)
- 1 to 2 cups smoked salmon, cut in bite-sized pieces (or rotisserie chicken)
- Feta cheese as a garnish
- Go Raw Sprouted Pumpkin Seeds with Celtic Sea Salt as garnish
Preheat oven to 425 degrees. Line a walled baking sheet with silicone baking mat or parchment paper. Snap the woody ends off the asparagus. Arrange the veggies in a single layer. The leeks should be placed cut side down. Drizzle veggies with olive oil and toss lightly to coat. Sprinkle with salt and pepper. Roast for 10 to 25 minutes, depending on thickness of spears. The asparagus should be tender and slightly browned. Turn asparagus once during cooking, but leave the leeks cut side down. The top layer of the leeks pieces may burn; toss out the ones that are completely black, but the ones with dark edges are fine.
If you use an immersion blender, put the roasted veggies and broth into a large pan, and puree until smooth.
If you use a countertop blender, transfer the half of the veggies to it. Add half of the broth to help puree the veggies, then pour the mixture into a pan. Repeat with the remainder of the veggies and broth.
Add smoked salmon or chicken. Cook over medium heat until warm. Serve immediately. Garnish with feta cheese and sprouted pumpkin seeds to taste.