Cream of Asparagus Soup with Cream Cheese and Smoked Salmon Rolls

Preparation (about 45 min):

Peel green asparagus spears from the center down, cut the tips (about four centimeters) into small pieces, coarsely chop the rest of the asparagus spears. Peel white asparagus from top to bottom, also chop tips, chop rest. Blanch asparagus tips al dente. Peel and dice potatoes, rinse spinach well. Mix garlic fresh cheese with curd cheese, season strongly with salt and freshly ground pepper. Spread salmon slices on foil, brush with cheese mixture and roll up, freeze briefly, cut into slices.

Put the chopped white and green asparagus in a saucepan with the spinach and potatoes, add about 1.25 l of water and soften everything well. Using a blender, blend everything together well and pass through a fine sieve, heat, add sour cream and whipped cream, do not make more and season strongly with salt and freshly ground pepper.

Sauté asparagus tips briefly in hot butter. Divide soup evenly in plates, spread asparagus tips evenly on top and insert rolls of salmon cream cheese, garnish with garlic cress.

350 Kcal – 24 g fat – 18 g egg white – 14 g carbohydrates – 1 Be

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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