Asparagus soup with salmon

Asparagus soup with salmon
Quantity Ingredient
500 g Asparagus
0,125 l White Wine
0,3 l Poultry stock
10 g Butter
1 tsp Sugar
2 tsp Starch Flour
White Pepper
0,125 l Cream
200 g Smoked Salmon
1 tbsp Dill

Asparagus soup with salmon is prepared with dry white wine, which gives it a special taste. The white wine can also be replaced by poultry stock. Peel the asparagus and cut off any woody ends. Cut the asparagus into pieces. Put the asparagus heads aside and put the remaining asparagus in a saucepan. Pour white wine and poultry stock over the asparagus, add a piece of butter and a level teaspoon of sugar. Place a lid on the pot, bring the asparagus soup to the boil once and season with salt. Reduce the temperature to medium and add asparagus tips. Let the asparagus simmer for about 10 minutes until soft. Remove the tips of the asparagus with a skimmer and put aside as a soup insert. Puree the remaining asparagus together with the asparagus stock. Bring the asparagus soup to the boil again. Pour two tablespoons of cream into a bowl, stir with two slightly heaped teaspoons of starch until smooth, bind the asparagus soup with it and season with white pepper. Switch off the stove and use the residual heat. The asparagus soup should no longer boil. Whip 1/8 litre cream until stiff and fold into the asparagus soup with a whisk. Cut the smoked salmon into strips and heat with the asparagus tips in the asparagus soup. Shortly before serving, finely chop the dill and sprinkle it with salmon over the asparagus soup.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 30 minutes

All data per serving:
678 kcal
21 g
39 g
47 g

(C)opyright by Marions Kochbuch