Cream of asparagus soup (four times different) with smoked salmon, horseradish cream, croutons and dill

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 White asparagus spears
  • 7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product of an asparagus meal)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 25 g Horseradish
  • 2-3 TABLESPOONS + 150 g whipped cream
  • 2 discs Toast
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Pepper
  • 1 Garlic clove
  • 40 g Butter or margarine
  • 40 g Flour
  • 75 g smoked salmon in slices
  • 7-10 Tbsp Dill

Directions

  1. 1

    Peel the asparagus spears and cut off the woody ends. Wash all asparagus skins and ends and put them in a pot with 800 ml cold water. Season with salt and sugar. Bring to the boil, cover and let it simmer at medium heat for about 15 minutes.

  2. 2

    In the meantime, peel, wash and finely grate the horseradish. Mix with 2-3 tablespoons of cream. Cut bread into cubes. Heat oil in a small, coated pan. Fry the bread cubes for 2-3 minutes until brown, season with salt and pepper.

  3. 3

    Peel the garlic, cut into slices and fry it. Halve the asparagus spears lengthwise and cut into pieces. Remove 150 ml of asparagus water, place in a small saucepan with the asparagus pieces, cover and cook for 6-7 minutes until al dente.

  4. 4

    Pour the asparagus shells onto a sieve, collect the stock. Melt the fat in a pot, dust with flour and sauté. Add asparagus stock and 150 g cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar.

  5. 5

    Add the asparagus pieces and heat them up. Pluck the smoked salmon a little smaller. Serve soup with smoked salmon. Add creamed horseradish to the soup, sprinkle with croutons and garnish with dill.

Nutrition Facts

KCAL
340 kcal
CARBS
17 g
FATS
28 g
PROTEINS
7 g

Categories & Tags

Main DishesSpringSoups