Asparagus soup with smoked salmon

Ingredients for 4 servings:

• 750 g white asparagus
• Salt
• 4 slice(s) smoked salmon
• 100 g cream cheese (horseradish)
• 50 g butter
• 50 g flour
• 250 ml whipped cream
• 1 pot of basil
• Dill (optional)
• Pepper, white
• some lemon juice
• 1 pinch(s) of sugar
• herbs (for garnishing)
• 800 ml water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the asparagus, trim off any woody ends, and simmer the asparagus skins and ends in 800 ml of salted water over low heat for 20 to 25 minutes. Drain, reserving the stock, and bring it to a boil. Cut the asparagus into pieces and cook in the stock over low heat for about 15 minutes. Remove the asparagus and let it drain. Set the asparagus stock aside for now. Place two slices of salmon, overlapping, on a sheet of cling film and spread with the cream cheese. Roll up using the film and chill. Heat the fat and sauté the flour in it. Add the asparagus stock and cream, stirring constantly. Bring to a boil once, and then simmer for about 5 minutes. Roughly chop the herbs and puree them into the soup. Add the asparagus pieces and return to the heat. Season to taste with salt, pepper, lemon juice, and sugar. Cut the well-chilled salmon rolls into approximately 1 cm wide slices. Ladle the asparagus soup into soup bowls and top with the salmon rolls. Sprinkle with herbs, if desired.