Creamy Asparagus Soup with Salmon and Pumpernickel
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 2 liters water
- 4 stalks dill
- 200 g stremel salmon
- 90 g butter
- 2 slices pumpernickel
- 75 g flour
- 250 g whipped cream
- 1 egg yolk
- Lemon juice
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- First wash and peel the white asparagus and cut off the woody ends. Bring the asparagus ends and asparagus peels to the boil in 2 liters of water with salt and about 1 teaspoon of sugar, simmer for about 10 minutes. In the meantime, cut the asparagus stalks into bite-sized pieces. Pour the asparagus ends and peel into a sieve and collect the stock. The asparagus ends and peel are no longer needed.
- Then bring the asparagus stock to the boil again and cover the asparagus pieces in it over low heat for about 10 minutes until they are al dente.
- In the meantime, wash the dill, shake it dry, pluck the flags from the stems and chop finely. Tear up the stremel salmon and mix with about 2⁄3 of the dill. Heat about 1 tablespoon butter in a pan. Crumble the pumpernickel finely and fry in the hot butter for approx. 2 minutes while turning. Remove from pan and set aside.
- Pour the cooked asparagus firm to the bite into a sieve, collecting the asparagus stock. Heat approx. 60 g butter in a saucepan, dust the flour over it and sweat while stirring. Gradually add the asparagus stock, stirring constantly. Then pour in 200 g of cream, bring to the boil and simmer for about 5 minutes, stirring occasionally.
- Now whisk the egg yolk and 50 g cream and stir into the hot soup (but do not bring to the boil). Season the soup with salt, pepper and lemon juice. Add asparagus pieces and heat in them.
- Put the soup in a plate and sprinkle with salmon, pumpernickel crumbs and dill.
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