Summary

Ingredients

• 750 g asparaus, white
• salt
• 4 slices salmon, smoked
• 100 g cream cheese (horseradish)
• 50 g butter
• 50 grams flour
• 250 ml whipped cream
• 1 pot basil
• Dill (to taste)
• Pepper White
• some lemon juice
• 1 pinch (s) sugar
• possibly herbs (for garnish)
• 800 ml water

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus, cut off the woody ends, let the asparagus peels and asparagus ends steep in 800 ml salted water over low heat for about 20 to 25 minutes. Drain, collect the stock and then bring it to the boil. Cut the asparagus into pieces and cook in the stock over a low heat for about 15 minutes. Then remove the asparagus and drain. Put the asparagus stock aside for now.
2. Place 2 slices of salmon, overlapping, on cling film and brush with the cream cheese. Roll up with the help of the foil and put in a cool place.
3. Heat the fat and sweat the flour in it. Add the asparagus stock and the cream, stirring constantly, bring to the boil once and then simmer for about 5 minutes.
4. Roughly chop the herbs and puree them in the soup. Now add the asparagus pieces and reheat. Season to taste with salt, pepper, lemon juice and sugar.
5. Now cut the well-chilled salmon rolls into approx. 1 cm wide slices.
6. Now fill the asparagus soup on soup plates and add salmon rolls to the soup.
7. Serve sprinkled with herbs as desired.