Very simple asparagus soup with smoked salmon

Ingredients for 3 servings:

• 500 g asparagus, green
• 300 ml broth or stock (vegetable, chicken or veal)
• 100 ml cream
• 2 tbsp olive oil
• salt and pepper
• 1 orange(s)
• 100 g smoked salmon
• 3 tsp sour cream
• 2 tsp herbs (dill, chervil, parsley…)

Instructions

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

a delight in green, white and pink

Clean the asparagus, trim off the woody ends, and if necessary, peel the lower part, then cut into 1-2 cm long pieces, reserving the tips. Sauté the asparagus pieces (tips removed) in olive oil in a (preferably) deep pot. Pour in the stock and cream and simmer for 10 minutes. When the asparagus is tender, puree it in a pot or a suitable container. Season with salt and pepper, bring back to a simmer, add the asparagus tips, and simmer for a few minutes until the tips are tender. Carefully season with the orange juice—do not simmer again afterward! Divide among plates, add a dollop of sour cream to each serving, and garnish with strips of smoked salmon, herbs, and orange zest, if desired.