in Soup Recipes

Asparagus cream soup with smoked salmon

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Ingredients for 5 servings:

  • 1 liter of water (the asparagus cooking water)
  • 1 tbsp butter
  • 1 tbsp flour
  • 2 eggs, the yolks
  • 1 cup of crème fraîche (herb)
  • 1 bunch of chervil
  • 1 shot of white wine, tart
  • 4 slice(s) smoked salmon
  • Asparagus – leftovers, cooked
  • some pepper, white
  • 1 pinch(s) of sugar
  • Worcestershire sauce, a few dashes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

You can use the cooking liquid for this

Make a roux with the butter and flour, gradually add the cooking water and wine, and simmer for 10 minutes. Whisk the egg yolk with the crème fraîche, add to the soup, and distribute evenly. DO NOT allow to boil again. Season to taste with pepper, sugar, and Worcestershire sauce. Chop any leftover asparagus and warm it in the soup. To serve, ladle the soup into bowls and sprinkle with chopped chervil leaves. Tear the salmon into small pieces and add to the soup.

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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.

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