Cream of asparagus soup with horseradish salmon rolls and dill

Name: Cream of asparagus soup with horseradish salmon rolls and dill
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g white asparagus; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1-2 TABLESPOONS Sugar; 2 discs smoked salmon; 2 TEASPOONS Cream horseradish; 30 g Butter or margarine; 2 TABLESPOONS Flour; 7-10 Tbsp Pepper; 100 g Whipped cream; 4 Stem(s) Dill; 7-10 Tbsp pink berries; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g white asparagus
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1-2 TABLESPOONS Sugar
2 discs smoked salmon
2 TEASPOONS Cream horseradish
30 g Butter or margarine
2 TABLESPOONS Flour
7-10 Tbsp Pepper
100 g Whipped cream
4 Stem(s) Dill
7-10 Tbsp pink berries
7-10 Tbsp Cling film

Directions

1
Wash and peel the asparagus and cut off the woody ends. Put the asparagus skins and ends in a pot with 1 litre of cold water. Season with lemon juice, salt and sugar. Bring to the boil and simmer for about 15 minutes.
2
Place the salmon slices next to each other and spread with 1 teaspoon of horseradish each. Roll up the slices, wrap in foil and freeze. Pour asparagus shells into a sieve, catching the stock. Pour the stock back into a pot and bring to the boil.
3
Cut the asparagus spears into slices and cook in the stock for 6-8 minutes. Meanwhile melt the fat, dust with flour and sauté briefly. Pour the asparagus stock into a sieve, collect the stock and measure 800 ml.
4
Pour the stock into the roux while stirring, bring to the boil and simmer for 1-2 minutes. Season with salt and pepper and refine with cream. Add asparagus slices and heads to the soup. Cut salmon rolls into slices.
5
Wash the dill, shake dry, pluck flags from the stems and cut finely. Serve soup with salmon in cups. Sprinkle with dill and pink berries.