White asparagus soup with salmon

Name: white asparagus soup with salmon
Total time: 30 min
Yield: 4
Ingredients: 500 gram white asparagus; 500 ml chicken bouillon; 1 egg yolk; 200 ml whipped cream; nutmeg; 100 gram smoked salmon; 1 tablespoon dill

Ingredients

Directions

Need extra: hand blender.
Put the asparagus one by one on a shelf.
Peel them down with a peeler from just below the cup, turning the asparagus into a whip every time.
Peel the bottom slightly thicker.
Cut the woody undersides of the asparagus.
Cut the asparagus up to the cups into pieces of 1 cm.
Make sure that all cups are the same length.
Put the pieces of asparagus in a pan and pour in the stock.
Bring to the boil and cook the pieces over medium-high heat for 10-12 minutes.
Meanwhile, cook the asparagus cups in a saucepan with plenty of boiling water with salt in 4-6 minutes until al dente.
Let them drain into a sieve.
Beat in a bowl the egg yolk with the whipped cream.
Puree the asparagus steaks in the broth with the hand blender to form a nicely smooth, lightly soup.
Pour in the cream mixture and mix well with the hand blender.
Heat the asparagus soup while stirring until the soup binds nicely velvety and is hot through and through.
No more cooking! Cut the salmon into strips.
Finely chop the dill.
Season the asparagus soup with a little salt, freshly ground pepper and nutmeg.
Spoon the soup into warm deep plates and place a small pile of asparagus cups and salmon strips in the middle.
Sprinkle some dill over.