Asparagus Soup with Smoked Salmon
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 organic Orange
- 1 onion
- 150 grams Celery root
- 150 grams starchy potatoes
- 1 Tbsp butter
- 100 milliliters dry white wine
- 500 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- 1 splash lemon juice
- 2 slices Smoked salmon
- 1 Tbsp scallions
- 4 Pansy
Preparation steps
Peel asparagus and, if necessary, snap off tough ends. Combine asparagus ends and peels in a saucepan with water to cover. Cover and simmer about 15 minutes. Strain through a sieve into another pan.
Cut asparagus stalks into small pieces. Rinse orange with hot water, wipe dry and remove zest with a peeler. Squeeze juice from orange. Peel and dice onion, celery, and potatoes.
In a pot, sauté onion, potatoes, celery, and asparagus in melted butter. Deglaze with white wine. Add broth, orange juice and strained asparagus stock. Simmer until vegetables are soft, about 20 minutes. Add cream and puree soup with an immersion blender. Strain soup through a fine sieve. Simmer a few more minutes or add additional broth until soup reaches desired consistency. Finally, stir in crème fraîche and season with salt and lemon juice.
Cut salmon into strips. Ladle soup into cups and garnish with salmon, orange zest, chives, and pansy blossoms.
