Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 500 g asparaus, reen
- 300 ml broth or stock (vegetables, chicken or veal)
- 100 ml cream
- 2 tablespoon olive oil
- salt and pepper
- 1 orange (s)
- 100 g salmon, smoked
- 3 teaspoons sour cream
- 2 teaspoons herbs (dill, chervil, parsley 830;)
Print Recipe
Pin Recipe Instructions
- Clean the asparagus, cut off the woody ends and, if necessary, peel the lower part, then cut into pieces 1-2 cm long, putting the tips aside.
- Fry the asparagus pieces (without tips) in the olive oil in a pan (as high as possible). Pour in the broth and cream and simmer for 10 minutes, when the asparagus is done, puree in a saucepan or a suitable container. Season with salt and pepper, bring to the simmer again, add the asparagus tips and simmer for a few minutes until the tips are cooked through. Now carefully season with the juice of the orange - then do not simmer again!
- Spread on plates, add a dollop of sour cream each, garnish with sliced smoked salmon, herbs and possibly orange zest.
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