Cream of asparagus soup with smoked salmon

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the asparagus and peel with the asparagus peeler. Cut off the lower ends of the asparagus spears by about 1 cm. Put the peels and ends aside for the asparagus stock.

2. 2

   Boil the asparagus in water with some salt and sugar. Depending on the thickness of the stalk, the cooking time is 10-15 minutes. For a cooking test, prick the asparagus with a kitchen knife or fork. The stalk should be soft, but still offer some resistance.

3. 3

   For the asparagus stock, place the asparagus peels and ends in a pot with 1 1/4 l water, 1/2 tsp salt, 1 tsp sugar and a few dashes of lemon juice. Simmer covered for 10 minutes. Then pour through a sieve, collecting the stock.

4. 4

   Squeeze the asparagus segments well with a wooden spoon.

5. 5

   Cut the asparagus diagonally into pieces about 3 cm in size. Cook in boiling stock for about 6 minutes. In the meantime peel and chop the onion. Peel, wash and chop the potatoes. Lift out the asparagus.

6. 6

   Heat butter in a pot. Sauté onion and potato in it. Dust with flour and briefly sauté lightly. Deglaze with wine and asparagus stock, bring to the boil and simmer for about 10 minutes. In the meantime cut salmon into thin strips.

7. 7

   Wash the chervil, shake dry, pluck the leaves from the stems and chop finely.

8. 8

   Take the soup from the stove and puree it. Add the asparagus pieces to the soup and heat. Whisk egg yolk and cream. Stir in about 6 tbsp. of soup bit by bit. Then stir into the hot, no longer boiling soup.

9. 9

   Season with salt, pepper and 1 pinch of sugar. Arrange asparagus cream soup with salmon strips, sprinkle with chervil.

Nutrition Facts

KCAL
250 kcal

CARBS
7 g

FATS
18 g

PROTEINS
10 g