Asparagus soup

Name: Asparagus soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp Salt; 4 discs smoked salmon (approx. 30 g each); 100 g Horseradish cream cheese; 40 g Butter or margarine; 40 g Flour; 250 g Whipped cream; 1 Pot of basil; 1 stalk of dill; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1 pinch Sugar; 7-10 Tbsp fresh herbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp Salt
4 discs smoked salmon (approx. 30 g each)
100 g Horseradish cream cheese
40 g Butter or margarine
40 g Flour
250 g Whipped cream
1 Pot of basil
1 stalk of dill
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1 pinch Sugar
7-10 Tbsp fresh herbs

Directions

1
Wash the asparagus, peel and cut off the woody ends. Drain asparagus skin in 750 ml salt water at low heat for about 20 minutes. In the meantime, place 2 slices of salmon in scales on top of each other on foil.
2
Spread cream cheese on top. Roll up firmly with the help of the foil and chill. Cut the asparagus into small pieces. Drain the asparagus skins, collect the asparagus water and bring to the boil again. Add the asparagus pieces at s
3
Drain again, collect the stock. Melt the fat. Sweat flour in it. Add the asparagus stock and cream, stirring constantly, and bring to the boil. Wash herbs, chop coarsely and puree in the soup.
4
Heat the asparagus pieces in it. Season with salt, pepper, lemon juice and sugar. Serve the soup in portions, sprinkled with fresh herbs. Cut salmon rolls into approx. 1 cm wide rolls and add to the soup.
5
Sprinkle with herbs as desired.