White Asparagus Soup With Smoked Salmon

1. 1

   Bring the asparagus ends, sugar and 3 1/4 cups salted water to a boil. Reduce the heat and simmer for 15 mins. Drain, reserving the stock. Discard the asparagus ends. Meanwhile, cook the asparagus tips in a boiling water for 6-7 mins until al dente. Drain and set aside.

2. 2

   For the croutons, heat the oil in a non-stick frying pan. Add the cubed bread and toast, turning, for 2-3 mins. Remove and set aside on paper towels.

3. 3

   For the soup, melt the butter in a saucepan, add the flour and cook briefly. Gradually add the reserved stock, stirring continuously until smooth (add a little hot water to thin, if necessary). Add the prepared horseradish, season and simmer for 5 mins. Add the asparagus spears, then divide between four bowls. Garnish with the croutons, smoked salmon and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.