• Pour 2 litres of water into a pan and season with salt and sugar. Now pour approx. 600 ml of water into a second pan, into which the chopped asparagus will later be added. Add the asparagus skin and the cut ends of the asparagus to the 1.4 litres of water.

Asparagus water even more flavourful

• To make this delicious asparagus soup, first peel the asparagus with a peeler and cut off approx. 1-2 cm of the asparagus ends.
• Place the asparagus skin with the cut ends in the pan with 1.4 litres of water. Leave the peelings to simmer for approx. 40 minutes so that the asparagus water is really flavoursome.
• Next, peel the potatoes, cut them into small cubes and boil them in salted water until they are cooked. The potato water is no longer needed and is drained off.
• The raw asparagus spears are now cut into 2cm pieces and placed in a pan filled with approx. 600 ml of water, the asparagus must be covered.
• Boil the asparagus for approx. 10 minutes until it is cooked through when pierced with a knife. Collect the water in a measuring jug.
• After boiling the skin for 40 minutes, the water is also collected in the measuring jug and the asparagus skin can be disposed of.
• Add butter or vegetable oil to the empty pan and heat, then add the flour and stir with a whisk. As soon as the mixture starts to foam, gradually add the asparagus water and stir with a whisk.

Soup still too runny?

• If the soup is still too runny, you can mix a little water with flour lumps in a measuring jug, add to the soup and bring to the boil again while stirring.
• Stir in the cream cheese and vegetable stock and season to taste with salt and pepper.
• Finally, add the asparagus and potato pieces and enjoy this delicious asparagus soup.
• Bon Appetit