White asparagus cream soup with smoked salmon and roasted green asparagus

Name: White asparagus cream soup with smoked salmon and roasted green asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g green asparagus; 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 Onion; 4-6 Tbsp Oil; 75 g Butter; 75 g Flour; 200 g Whipped cream; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp juice of 1/2 lemon; 300 g smoked salmon in slices; 7-10 Tbsp coarse pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g green asparagus
1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 Onion
4-6 Tbsp Oil
75 g Butter
75 g Flour
200 g Whipped cream
1 TEASPOON Instant vegetable stock
7-10 Tbsp juice of 1/2 lemon
300 g smoked salmon in slices
7-10 Tbsp coarse pepper

Directions

1
Wash the asparagus thoroughly and cut off the lower woody ends. Peel the white asparagus. Bring 2.5 litres of water, salt and sugar to the boil covered. Add asparagus skin and ends, bring to the boil, cover and simmer for 10-15 minutes.
2
Meanwhile peel the onion and dice very finely. Cut asparagus diagonally into thin slices. Heat the oil in portions in a large pan. Fry the asparagus in 3 portions. Pour the asparagus peelings into a sieve, collect the asparagus water and allow the peelings to drip off well.
3
(There should be just under 2 litres of asparagus water left).
4
Melt butter in a pot. Sauté onion in it until translucent, dust with flour and sauté. Gradually deglaze with asparagus water and cream and bring to the boil again and again. Season to taste with salt, stock, lemon juice and sugar.
5
Add asparagus to the soup, let it stand for a short time, garnish with salmon and sprinkle with pepper.