Asparagus soup

Ingredients for 4 servings:

• 750 g asparagus, white
• 4 slices of smoked salmon
• 40 g butter
• 40 g flour
• 250 g cream
• 1 sprig of dill
• 1 bunch of basil
• salt and pepper
• 1 pinch(s) of sugar
• some lemon juice
• 100 g cream cheese, horseradish

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Peel the asparagus and trim the ends. Simmer the peels and ends in 800 ml salted water for approx. 20 minutes, then drain. Collect the stock and bring to a boil. Cut the asparagus into pieces and cook in the stock for approx. 15 minutes. Drain, reserving the stock. Place two salmon slices overlapping each on plastic wrap, spread with cream cheese, and roll up. Chill. Heat the butter and sauté the flour in it. Add the asparagus stock and cream, stirring continuously. Simmer for approx. 5 minutes. Chop the herbs and add to the soup. Add the asparagus pieces and heat through. Season to taste with salt, pepper, sugar, and lemon juice. Slice the salmon rolls and add to the soup.