Asparagus Soup with Peas and Salmon

Ingredients

• 600 g white asparagus
• 1 potato
• Salt
• sugar
• 2 tbsp butter
• 100 g peas (frozen)
• 250 g salmon fillet (skinless)
• 1 tbsp Lemon Juice
• 1 tbsp flour
• 150 g crème fraîche
• pepper (ground)

Instructions

1. 1.

   Wash the asparagus, peel thoroughly and trim the ends. Cut off the tops and set aside covered. Slice the stalks into small pieces. Peel the potato and grate finely.

2. 2.

   Let the peas thaw.

3. 3.

   Add the asparagus skins and sections with 1 l water, a pinch of salt and sugar, and 1 tbsp butter to a pot, bring to a boil, then cover and simmer for about 15 minutes. Remove from heat and strain the cooking liquid. Then cook the asparagus pieces and potato chunks in the strained liquid for about 20 minutes. Afterward puree the asparagus with the cooking liquid and optionally pass through a sieve.

4. 4.

   Meanwhile wash the salmon fillet, pat dry, cube it and drizzle with lemon juice.

5. 5.

   Melt the remaining butter in a pot. Sprinkle in the flour and cook until lightly browned, then stir in the asparagus purée, bring to a boil and simmer for a few minutes. Add the peas, asparagus tops and salmon cubes to the soup, bring to a boil and let gently simmer for 2–3 more minutes. Stir in crème fraîche, season with salt and pepper, and serve immediately.