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Salmon and White Asparagus Soup with Caviar Floating Island

April 14, 2012 by Joan Nova in Finishing Touches, Plating/Presentation, Recipe Development, Small Meals with BIG FLAVORS, Soup | 15 Comments

Sometimes when I get an idea, I can’t get it out of my head. I just have to do it. Like immediately!

People often ask how I get my ideas for the dishes I create. The inspriration for this one is simple and easy to understand. It’s the culmination of one dish after the other in less than a week.

  • I made a cold asparagus and leek soup as part of the first course for our Easter dinner. It was delicious.
  • I bought salmon caviar to serve with baby blini and sour cream for a dinner party a few days later.
  • For that same  party, I made a wonderful seafood salad by poaching the fish in a bath of aromatics, like I used here, and then I pureed it to create the vinaigrette.
  • The remembrance of how tasty each of those things were lingered …

They eventually collided in my head. That’s when I got the idea to make a pureed white asparagus and leek-based soup, poach salmon in it — and then serve it with a floating crostini topped with caviar and chive sour cream.

(The urgency came from the leftover caviar sitting in my refrigerator. No way I was going to let it go bad!)

And that’s the way it rolls in the FOODalogue kitchen!

The ingredients:

5.0 from 1 reviews
Elegant Fresh Salmon Soup with Caviar Floating Island
  • 1 jar clam juice
  • 1 cup dry white wine
  • 1 cup water (wash out wine and clam juice vessels)
  • 1 lb. white asparagus chopped
  • 1 leek sliced in ringlets
  • small piece of fennel
  • small carrot
  • handful of fresh herbs (I used basil, chives, cilantro, parsley)
  • 1 scallion
  • 2 cloves garlic
  • ½ lemon
  • 1 slice of orange peel
  • 1 bay leaf
  • dry seasonings (I used sea salt, pepper, fennel powder)
  • Additional: 1 salmon steak, salmon caviar roe, sour cream, toasted bread rounds, ¼ cup olive oil, 1 pat of butter.
How To
  1. Prepare poaching bath of all ingredients.
  2. Bring to boil and simmer till vegetables are soft.
  3. Remove bay leaf and citrus pieces.
  4. Add ¼ cup of olive oil and 1 pat of butter.
  5. Puree vegetables with immersion blender.
  6. Raise heat again and when it comes to a boil, add salmon and immediately reduce heat to low.
  7. Cook about 6-8 minutes.
  8. Cool and remove salmon.
  9. Flake salmon into small pieces and add back to broth.
  10. Toast bread round and top with sour cream, caviar and fennel frond or chive.
1. I cooked the salmon with skin on but removed it when I flaked fish. 2. Recipe yields about 16 ladles. 3. Can be served warm, room temperature or chilled.

Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Katie says:

    My, what an elegant dish! I’m sitting here in my sweatpants, catching up on blogs in between doing household chores, and I’m not sure I’m dressed appropriately to be reading about this soup. lol This sounds like a lovely course for a springtime affair.

  2. I was just telling someone that my favorite sushi is ikura (salmon roe), and then I see ikura in your recipe. This looks like art! And I’ll bet it tastes like heaven.

  3. Nuria says:

    I think that all flavours marry so well :D. A superdelicious dish Joan… you don’t need no thinking caps ;D… it’s all in there!
    Nuria recently posted..Chocolate cupcakes [Flickr]My Profile

  4. I almost squealed aloud when I read just the title, and then I saw the dish. Wow! Now I am thinking of my own leftovers–let’s see, two papusas, some tzatziki, a little Thai caramelized black pepper chicken, and some shrimp dip already made from leftovers. What do you think? No, just not coming together–though I don’t mind the papusas with tzatziki…Lovely post, as always, Joan. Very inspiring.
    Flavors of the Sun recently posted..Za’atar: A Taste of the Middle EastMy Profile

  5. Que diferente and delicious. You are a increible!
    Platanos, Mangoes and Me! recently posted..COD FISH, MY WAY – BACALAO, A MI MANERAMy Profile

  6. Patty says:

    Very creative and I’m loving all the flavors here!

  7. That is what I love so much about creating recipes – when you have something simmering in the back of your mind for days until it finally makes its way to a complete thought :-) This looks absolutely lovely!!
    the wicked noodle recently posted..spanikopitaMy Profile

  8. I love how things ‘collide in your head’ Joan. Great post as always.
    Sally – My Custard Pie recently posted..Sharing secretsMy Profile

  9. Lori Lynn says:

    Sounds positively delicious Joan. Love the plating.
    Lori Lynn recently posted..Mango & Cream Vol-au-VentMy Profile

  10. Wow! Salmon, white asparagus and caviar? Count me in! Looks and sounds delicious! Thanks for sharing!
    FreeSpiritEater recently posted..Lobster & Sweet Potato Corn Risotto w/ Sauteed Rainbow ChardMy Profile

  11. Everything I like is on this dish. I must say that you never make dishes like this when I visit.
    Platanos, Mangoes and Me! recently posted..COD FISH, MY WAY – BACALAO, A MI MANERAMy Profile

  12. Such delightful flavors working together here…beautiful!
    Magic of Spice recently posted..What’s for snack time? Tequila Lime Roasted Garlic and Chipotle ArtichokesMy Profile

  13. Joan,
    What an incredible and winning recipe you have hear. It sounds amazing! Thanks for being a part of the YBR:)
    Nancy/SpicieFoodie recently posted..Your Best Recipes of April 2012, YBR RoundupMy Profile

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