Cream Of Asparagus Soup with Salmon Rolls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g asparaus, white
- Salt and pepper, white sugar, some lemon juice
- 4 slices salmon, smoked
- 100 g cream cheese with horseradish
- 40 g butter
- 40 grams flour
- 250 ml cream
- 1 bunch basil
- 2 stems dill
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut into pieces, cook in salted and sugared water.
- In the meantime, lay 2 slices of salmon on top of each other in a flake shape. Spread the cream cheese on it, shape into 2 rolls with the help of the foil and refrigerate. Drain the asparagus and collect the stock.
- Heat the butter. Sweat the flour in it, pour in the asparagus stock and cream while stirring. Bring to the boil and simmer for about 5 minutes.
- Chop herbs. Set some aside and puree the rest in the soup. Add the asparagus again. Season with salt, pepper and lemon juice.
- Cut the salmon rolls into strips approx. 1 cm wide. Add to the soup. Sprinkle with the remaining herbs.
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