Quick Asparagus Soup

1. Peel the asparagus, cut off the woody ends and cut into pieces (approx. 2 – 3 long). Boil the asparagus pieces in water (25 liters), salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 20 minutes, drain and collect the asparagus water. Heat / melt the butter (2.5 tbsp) in a saucepan, dust / stir in the flour (5 tbsp) over it (burn in!) And deglaze / pour in the asparagus water. Stir in the cooking cream, bring everything to the boil briefly and simmer / simmer for about 5 minutes. Season with coarse sea salt from the mill (3 big pinches), sugar (2 big pinches), colored pepper from the mill (2 big pinches), nutmeg (1 big pinch) and lemon juice (1 tbsp). Add about half of the asparagus pieces and puree the soup with the hand blender. Then add the remaining pieces of asparagus, briefly heat the soup and serve hot. Alternatively, add all the asparagus pieces and puree them.

Alternatively: Very quick asparagus cream soup

1. (Sometimes a finished product is also quite sensible and legitimate!) 4 people / per person approx. 125 Kcal Ingredients: 2 packets of asparagus cream soup fine-creamy (e.g. from Maggi or Knorr) 1 liter of asparagus water (from yesterday) / alternatively cold Water 200 g asparagus trimmings (rest of yesterday) 3 big pinches of coarse sea salt from the mill 2 big pinches of colored pepper from the mill 2 big pinches of sugar 1 big pinch of nutmeg 1 tbsp lemon juice 1 tbsp cooking cream Preparation: Mix the contents of the bag with a whisk in cold asparagus water or Stir in cold water (1 liter). Bring to the boil while stirring and boil for approx. 3 minutes on a low heat supply, stirring frequently. Add the asparagus sections and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (2 big pinches), sugar (2 big pinches), nutmeg (1 big pinch) and lemon juice (1 tbsp) and season to taste Refine with cooking cream (1 tbsp). Serve the soup hot.