Serves: Serves 4 to 6
- 1½ pounds asparagus, stems removed, chopped
- 1 onion, finely chopped
- 3 tablespoons unsalted butter
- 3 cups water
- ½ cup cream
- ¼ pound hot smoked salmon
- 4 tablespoons crème fraîche
- ½ lemon, juiced
- 1 tablespoon minced chives
- 4 tablespoons salmon caviar
- Salt and pepper
Procedures:To make the soup: In a high sided skillet or in a medium Dutch oven, sauté the onions in the butter until soft but not brown, about 5 to 6 minutes. Add the asparagus, a generous pinch of salt and the water. Turn to high and cook until the asparagus is just cooked through, about 8 to10 minutes. Remove skillet from heat source and add the cream. Blend thoroughly with an immersion blender like the Kenwood Triblade until very smooth. Season to taste with salt and pepper.
To make the soup garnish: In a mixing bowl combine the smoked salmon, crème fraîche, lemon juice and chives. Mix until the salmon is broken into small chunks and the other ingredients are blended through. Season to taste with salt and pepper. Set aside until needed.
To serve the soup: Divide soup among bowls. Place a scoop of the smoked salmon garnish in the middle of the soup and then spoon a small amount of salmon caviar on top. Serve while hot.