Asparagus Cream Soup

Wash and peel the asparagus, and remove the woody ends. Keep the asparagus peels.

Bring water with a little salt and sugar to a boil in a pot. Add the asparagus spears and peels and simmer for 15 minutes, then drain and collect the asparagus water. You will need a total of 800 ml of asparagus water. Discard the asparagus peels. Cut the asparagus spears into small pieces.

Heat the butter in the pot and let it melt. Then quickly stir in the flour with a whisk. Continue stirring constantly until a golden-yellow roux forms.