in Soup Recipes

Asparagus and cheese cream soup with smoked salmon

updated

Spread the love

Ingredients for 4 servings:

  • 600 g asparagus
  • 750 ml water
  • 1 tsp sugar
  • 1 tsp salt
  • 50 g butter
  • 40 g flour
  • 250 ml cream
  • 50 g cheese, old or medium-aged Gouda, grated
  • 1 tsp instant chicken broth
  • nutmeg
  • 1 egg yolk
  • 50 g smoked salmon, cut into strips
  • 20 g watercress

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus and cut into 3 cm long pieces. Cook in salted water with sugar for about 15 minutes, drain, and reserve the cooking water. Melt the butter, stir in the flour, add the asparagus water and cream, stirring continuously, and simmer for 5 minutes. Stir in the grated cheese. Season with chicken stock and nutmeg. Add the asparagus pieces. Whisk the egg yolk with a little stock and stir into the soup – do not bring to a boil again. Garnish the soup with smoked salmon strips and watercress before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Muffins with barberry berries (sourthorn)

Pancakes – Burgers – Fricka