Summary

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

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Instructions

1. Peel the asparagus, cut into pieces, cook in salted and sugared water.
2. 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.
3. 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.
4. Chop herbs. Set some aside and puree the rest in the soup. Add the asparagus again. Season with salt, pepper and lemon juice.
5. Cut the salmon rolls into strips approx. 1 cm wide. Add to the soup. Sprinkle with the remaining herbs.