2 Tbsp black sesame oil (or regular sesame oil)
2 Tbsp chopped onion
1 Tbsp fresh ginger
1 Tbsp garlic
6 cups chicken stock
3 long peppercorns or regular black peppercorns
Kosher salt to taste
1/2 lb broccoli 1/2 lb fresh spinach leaves
1/2 lb asparagus, trimmed
1 Tbsp butter
1 sprig of savory
1 12-oz can of cannellini beans, drained and rinsed
3 lemon verbena leaves (or the juice of 1/2 lemon)
4 oz cooked salmon
Heat 1 tablespoon of the sesame oil in a stock pot, being careful not to overheat the oil.
Sauté onions, ginger and garlic in the oil until translucent. Add the chicken stock, long peppercorns and a bit of salt. Bring to a boil, then turn down heat and simmer for 30 minutes.
Meanwhile, in a sauté pan heat the second tablespoon of the sesame oil, add the spinach and sauté for a minute or two until wilted.
In a sauce pan, bring 1 cup of water to a boil. Add the butter, a pinch of salt and blanch the asparagus for 2 minutes. Remove with a slotted spoon, and blanch the broccoli.
Add to the chicken broth the cooked spinach, broccoli, asparagus, and the savory, beans and lemon verbena (or lemon juice). Cook for 20 minutes.
While the soup is cooking, warm the cooked salmon in a microwave or small pot. To serve, place 1/4 of the salmon in each bowl, and ladle the soup around it.