Cream of asparagus soup (four times different) with smoked salmon, horseradish cream, croutons and dill

Name: Cream of asparagus soup (four times different) with smoked salmon, horseradish cream, croutons and dill
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 White asparagus spears; 7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product of an asparagus meal); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 25 g Horseradish; 2-3 TABLESPOONS + 150 g whipped cream; 2 discs Toast; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 1 Garlic clove; 40 g Butter or margarine; 40 g Flour; 75 g smoked salmon in slices; 7-10 Tbsp Dill

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 White asparagus spears
7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product of an asparagus meal)
7-10 Tbsp Salt
7-10 Tbsp Sugar
25 g Horseradish
2-3 TABLESPOONS + 150 g whipped cream
2 discs Toast
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
1 Garlic clove
40 g Butter or margarine
40 g Flour
75 g smoked salmon in slices
7-10 Tbsp Dill

Directions

1
Peel the asparagus spears and cut off the woody ends. Wash all asparagus skins and ends and put them in a pot with 800 ml cold water. Season with salt and sugar. Bring to the boil, cover and let it simmer at medium heat for about 15 minutes.
2
In the meantime, peel, wash and finely grate the horseradish. Mix with 2-3 tablespoons of cream. Cut bread into cubes. Heat oil in a small, coated pan. Fry the bread cubes for 2-3 minutes until brown, season with salt and pepper.
3
Peel the garlic, cut into slices and fry it. Halve the asparagus spears lengthwise and cut into pieces. Remove 150 ml of asparagus water, place in a small saucepan with the asparagus pieces, cover and cook for 6-7 minutes until al dente.
4
Pour the asparagus shells onto a sieve, collect the stock. Melt the fat in a pot, dust with flour and sauté. Add asparagus stock and 150 g cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar.
5
Add the asparagus pieces and heat them up. Pluck the smoked salmon a little smaller. Serve soup with smoked salmon. Add creamed horseradish to the soup, sprinkle with croutons and garnish with dill.