Summary

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

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Instructions

1. 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.
2. Dice the potato and onion. Steam the onion until translucent, add the potato cubes. Deglaze with a little water and simmer for 10 minutes.
3. 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.
4. 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.
5. Spread the chopped fish and the asparagus heads as well as the tarragon on the soup bowls.