Cream of asparagus soup with pea pesto

Ingredients

Directions

1. 1

   Wash and peel the asparagus thoroughly and cut off the lower woody ends. Boil 4 litres of water, salt and sugar. Add asparagus skin and ends, bring to the boil, cover and simmer for about 20 minutes. Simmer peas in boiling salted water for 2-3 minutes. Drain, rinse with cold water and let drain. Peel and chop garlic. Wash basil, dab dry and chop coarsely, except for a few leaves for garnishing. Puree peas with 6 tbsp. oil, basil and garlic. Mix in lemon zest, season with salt and pepper

2. 2

   Pour the asparagus slices into a sieve and drain well, collecting the stock. In the meantime cut the asparagus into pieces. Pour the stock back into the pot, bring to the boil, add the asparagus pieces and cook covered for about 6 minutes. Then pour into a sieve again, catch the stock and drain the asparagus well

3. 3

   Heat 2 tablespoons of oil in a frying pan, halve the Tyrolean bacon and fry until crispy in the hot oil. Drain on kitchen paper. Cut salmon into strips. Peel onion and dice very finely. Melt the fat in a pot. Sauté onion until translucent, dust with flour and sauté. Gradually deglaze with asparagus stock and cream and bring to the boil again and again. Season to taste with salt, pepper, stock and sugar

4. 4

   Whisk the egg yolks and gradually stir in 6 tablespoons of soup. Take the soup off the stove, let the egg yolk mixture slowly run in and stir in. Add the asparagus to the soup and leave to stand for a short time. Serve with pea pesto and optionally with bacon or salmon, garnish with basil