Asparagus Cream Soup

Preparation

• 1
  Wash and peel the asparagus, and remove the woody ends. Keep the asparagus peels.
• 2
  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.
• 3
  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.
• 4
  Add some asparagus water and bring to a boil, stirring constantly. Gradually stir in the remaining asparagus water. Once the soup has a creamy consistency, fold in the asparagus pieces and purée the soup.
• 5
  Season everything with salt, pepper, nutmeg, and optionally with lemon juice. Garnish the soup with chives.