Cream Of Asparagus Soup With Smoked Salmon

• 3 1/3 pounds asparagus woody ends snapped off and reserved, cut into diagonal slices
• 1/4 cup oil
• 5 tablespoons butter
• 1 onion finely chopped
• 1/2 cup flour
• 1 cup heavy cream
• 1 teaspoon vegetable bouillon granulated
• 1/2 lemon juiced
• 1 pinch sugar
• 10 ounces smoked salmon slices, 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, heavy cream, vegetable bouillon, lemon juiced, sugar, salmon

Taken from www.yummly.com/recipe/Cream-of-Asparagus-Soup-with-Smoked-Salmon-1399747 (may not work)