Cream of Asparagus Soup
Rinse the white and green asparagus. Peel and cut off the tough ends. Cut in about 3 cm (approximately 1 1/4-inch) long pieces.
Place the aspaagus peelings and ends in a saucepan along with 1 liter (approximatley 1 quart) of water, 1 pinch of sugar and 1 sprig of tarragon. Season with salt and simmer over medium heat for 15 minutes.
Peel the onion and cut into small cubes.
Peel, rinse and dice the potatoes.
Heat the oil in a saucepan and saute the onion until translucent. Add the potato and water to cover. Cover and simmer 10 minutes.
Pour the asparagus broth pour through a sieve into a second pot and bring to a boil.
Add the white asparagus and simmer 5 minutes. Add the green asparagus and cook for 10 minutes. Remove with a slotted spoon and drain.
Cut off asparagus tips and set aside.
Combine the asparagus pieces, potato and onion mixture, three-quarters of the broth and the cream and stir to combine. Season with salt and pepper.
Place the salmon trout, asparagus tips and remaining tarragon leaves on top of the soup and serve.