Cream Of Asparagus Soup With Smoked Salmon

• 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

1. 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.
2. 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.
3. Ladle into bowls and top with the salmon. Sprinkle with coarsely ground black pepper.

oil, butter, onion, flour, whipping cream, vegetable bouillon, lemon, sugar, salmon

Taken from recipes-plus.com/api/v2.0/recipes/29956 (may not work)