Jellied Cream of Asparagus Soup with Rose of the Smoked Salmon

An asparagus recipe for gourmets:

Peel asparagus spears, cut tips into small pieces to a length of 5 to 6 cm and cook in slightly sweet water until tender. Cut the remaining asparagus spears into pieces and make them in the chicken stock. Blend with a hand blender and pour through a sieve. Soak two sheets of gelatine, squeeze out and add to the asparagus soup form, cool slightly and fold in the whipped cream. Place the precooked asparagus tips in a star shape in a deep dish, pour the soup around them, set aside to cool for an hour.

Serving: Slice the smoked salmon thinly and form the slices into rosettes. Place rosette in the center of the plate and garnish with chervil.

Beverage tip: Do not use a beverage, because it is hardly compatible with the jellied soup.

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