Another German recipe, they make the most amazing soups...
500 g white asparagus, 1 1/4 l stock, 1 onion, 100 g potato, 2 tablespoons butter, 2 tablespoons flour, 100ml dry white wine, 100 g smoked salmon, sliced, 1 tablespoon horseradish, 2 fresh egg yolks, 100 g whipped cream, salt, pepper
500 g white asparagus, 1 1/4 l stock, 1 onion, 100 g potato, 2 tablespoons butter, 2 tablespoons flour, 100ml dry white wine, 100 g smoked salmon, sliced, 1 tablespoon horseradish, 2 fresh egg yolks, 100 g whipped cream, salt, pepper
Wash asparagus and peel with a vegetable peeler. Boil asparagus in water with a little salt and sugar. Depending on the thickness of the rod cooking time is 10-15 minutes.Cut the asparagus diagonally into 3 cm pieces.
Meanwhile, peel and chop the onion, peel the potato and dice it.
Heat the butter in a pot. Saute the onion and potato. Dust with flour and sauté briefly light. Deglaze with wine and stock, boil and simmer for about 10 minutes. Add the asparagus and cook for another 5 minutes.
Heat the butter in a pot. Saute the onion and potato. Dust with flour and sauté briefly light. Deglaze with wine and stock, boil and simmer for about 10 minutes. Add the asparagus and cook for another 5 minutes.
Meanwhile cut the salmon into thin strips.
Take soup from the heat and puree. Whisk the egg yolks and cream, add the horseradish. Stir in approximately 6 tablespoons soup. Then stir in the hot, not boiling soup.
Season with salt, pepper and 1 pinch of sugar. Sprinkle the soup with the chopped salmon.
Take soup from the heat and puree. Whisk the egg yolks and cream, add the horseradish. Stir in approximately 6 tablespoons soup. Then stir in the hot, not boiling soup.
Season with salt, pepper and 1 pinch of sugar. Sprinkle the soup with the chopped salmon.
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