Cream Of Asparagus Soup With Smoked Salmon - cooking recipe

Ingredients

1.5 kg asparagus, woody ends snapped off and reserved, cut into diagonal slices
4 tbsp oil
75 g butter
1 None onion, peeled and finely diced
75 g plain flour
200 ml whipping cream
1 tsp vegetable bouillon
1/2 None lemon, juiced
None None Pinch of sugar
300 g smoked salmon, rolled up

Preparation

Bring 2 1/2 quarts water to a boil in a large saucepan. Add a pinch of salt and the asparagus ends. Reduce heat to low; cover and simmer for 10 mins. Drain, reserving the cooking water and discarding the ends. Heat the oil in a large skillet on medium heat. Cook the asparagus chunks for 2 mins. Remove from the heat and set aside.
Melt the butter in the same saucepan on medium heat. Cook the onion until softened. Sprinkle with the flour and cook for 2 mins. Gradually add the asparagus water and cream, stirring constantly. Bring to a boil. Stir in the bouillon and lemon juice. Season with salt and a pinch of sugar. Add the asparagus pieces and simmer until heated through.
Ladle into bowls and top with the salmon. Sprinkle with coarsely ground black pepper.