Asparagus soup green – white with smoked fish

Ingredients for 4 servings:

• 300 g white asparagus
• 300 g asparagus, green
• salt and pepper
• Sugar
• 2 sprigs of tarragon
• 1 onion(s)
• 1 large waxy potato(s)
• 2 tbsp oil
• 4 tbsp cream
• 150 g smoked salmon or other smoked fish

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the asparagus and cut into bite-sized pieces. Cook the peels with salt, sugar, and a sprig of tarragon over low heat on the stovetop. Dice the potato and onion. Sauté the onion until translucent, then add the diced potatoes. Deglaze with a little water and simmer for 10 minutes. Pour the asparagus peel liquid through a sieve into a saucepan and bring to a boil. Cook the white asparagus for 5 minutes, then add the green asparagus and cook for a further 10 minutes. Drain and set the heads aside. Mix the asparagus pieces with the potato and onion mixture, half (or a little more) of the liquid, and the cream. Season to taste. Ladle into soup bowls. Divide the chopped fish, asparagus heads, and tarragon between the soup bowls.