Very fine Italian asparagus soup

Ingredients for 4 servings:

• 500 g white asparagus
• 3 m.-large tomato(s)
• 5 sprigs basil
• 3 sprigs parsley, flat
• 40 g butter
• 30 g flour, type 405
• 1 tsp sugar
• some salt and pepper
• 100 ml cream
• 1 tsp lemon juice, freshly squeezed
• 1 cube of vegetable stock

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash and peel the asparagus, cover and boil the peels with 10g butter and 1 teaspoon of sugar in 1L of vegetable stock for 10 minutes, then pour through a fine sieve. Wash the tomatoes, cut them crosswise, place them briefly in the stock, rinse with cold water, remove the skin and stalks, and dice them. Sauté the flour in the remaining butter, pour in the stock, bring to a boil, stirring constantly, and season with salt and pepper. Cut the asparagus diagonally into 3cm pieces and cook in the stock until just tender. Wash and chop the basil and parsley sprigs, mix with 1 teaspoon of lemon juice, 100ml of cream, and the diced tomatoes, and add to the soup.