Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g asparaus, white
- 300 g asparaus, reen
- salt and pepper
- sugar
- 2 sprigs tarragon
- 1 onion (s)
- 1 large potato (s), waxy
- 2 tablespoons oil
- 4 tablespoon heavy cream
- 150 g salmon, smoked or other smoked fish
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into bite-sized pieces. Let the peel with salt, sugar and a sprig of tarragon simmer on the stove over low heat.
- Dice the potato and onion. Steam the onion until translucent, add the potato cubes. Deglaze with a little water and simmer for 10 minutes.
- Pour the asparagus peel stock through a sieve into a saucepan and bring to the boil. Cook the white asparagus for 5 minutes, then add the greens and cook for another 10 minutes. Drain, set heads aside.
- Mix the asparagus pieces with the potato and onion mixture, half (or a little more) of the stock and the cream. To taste. Fill into soup cups.
- Spread the chopped fish and the asparagus heads as well as the tarragon on the soup bowls.
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