Asparagus foam soup with white and green asparagus, salmon fillet and dill

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends. Peel the white asparagus and boil the peel together with the white ends in a pot with 1 litre of water and let it simmer for about 10 minutes

2. 2

   Pour the asparagus water into a sieve with the skins and ends, collecting the liquid. Pour back into the pot, season with salt and sugar and bring to the boil. Cook the white asparagus for 10-12 minutes until soft. Pour asparagus into a sieve, collect asparagus water, measure 700 ml. Cook green asparagus in boiling salted water for 5-7 minutes, drain. Drain the asparagus

3. 3

   Bring 3 tbsp vinegar and 500 ml water to the boil in a small pot. Poach the salmon for about 7 minutes. Take out salmon and cut into bite-sized pieces. Keep warm

4. 4

   Cut green and white asparagus into bite-sized pieces. Set aside the green asparagus and white asparagus tips. Add the white asparagus to the asparagus water, puree and pass through a sieve. Melt the fat in a pot. Sweat flour in it while stirring. Add milk, asparagus water and cream while stirring and bring to the boil. Let simmer for about 5 minutes. Season with salt, pepper, sugar and lemon juice. Warm the green asparagus and white asparagus tips in the soup

5. 5

   Wash the dill, shake dry and chop finely. Set aside a few flags for garnishing. Pour the soup into bowls and distribute the salmon pieces evenly. Garnish with chopped dill and dill flags