Asparagus soup really only from leftovers

Ingredients for 4 servings:

• 1 ½ liters of cooking water from the last asparagus cooking
• Asparagus peels and ends of 1 kg asparagus
• some asparagus pieces, leftovers from the last main meal, approx. 1 – 5 stalks
• 1 potato(s), leftover from the last main meal
• 4 tbsp, heaped flour
• 150 g butter or vegan margarine
• nutmeg
• ½ lemon(s), juice
• salt and pepper
• Parsley, chervil, tarragon or cress (if available)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian or vegan

This recipe is purely for leftovers and assumes that you have cooked a main meal with asparagus. Important: Be sure to save the cooking water from the main meal and the asparagus peels! Wash the asparagus peels and ends and add them to the used cooking water. Bring everything to a boil and simmer gently for about 10-15 minutes. Strain through a sieve and collect the water. Cooked this way, the asparagus broth tastes beautifully concentrated and you can do without other broths. Add the butter or margarine to the still hot pot and melt it. When the fat starts to bubble, add the flour, stir quickly and well with a whisk and add the asparagus broth in portions. Stir constantly to avoid lumps. Bring to a boil and when everything has thickened a little, add salt, pepper, a little nutmeg and the juice of half a lemon. Finely chop the leftover asparagus and/or potatoes from the main meal and add them. If you like, you can add the herbs mentioned. It can also be refined with white wine, cream, croutons and much more. Then it’s almost no leftovers anymore. Since my boyfriend is vegan, I usually prepare it vegan. But since I personally prefer it with butter, I add 1-2 flakes to my plate and stir them in. If you’re out of asparagus water because you threw it away (you’ll never do that again), simply boil the asparagus peels for a little longer. Asparagus water can also be frozen. My grandmother in Brandenburg always made it this way. The soup comes from a time when people used up just EVERYTHING from the precious asparagus. Makes 4-5 bowls of soup.