Asparagus Soup á la Andong

You Tuber "My name is Andong" prepared a German Ramen Soup with typical German ingredients. This time of the year is white asparagus season. He loves it and has already made an asparagus video. For his ramen soup he made an asparagus stock.

This stock looked so tasty and he said it had a lot of Umami. I prepared it a bit different ingredient wise, because I wanted to taste the soup but I had no cabbage.

Since the asparagus season here lasts until St. John's Day (24.06.2020), I definitely make this soup again and use it for a ramen dish.

Recipe:
500 g white asparagus
1 spring onion
1,2 l water
1 tsp butter
1 tsp sugar
1/2 tsp salt
3 lovage leaves
3 green cellery leaves
1 bay leaf
Salt and pepper

1 tsp butter, 1 tsp rapeseed oil
Cut asparagus stalks without the tips
Salt and pepper

1 tsp 7 green herb pesto
Asparagus tips raw

Peel the asparagus with a speed peeler and cut off the hard end. Save all of the peel and cut offs. Wash them and put them in a pot with the upper ingredients. Bring to a boil, reduce the heat and simmer for 1 hour. Take all the peel out to have a strained stock.

While the soup cooks, take the tips off the stalks, cut the stalks into 3 -4 pieces. Heat up butter and oil in a pan and brown the pieces. Season. The cooking will take nearly 30 min.
Put them into the stock and take s stick blender and make a creamy soup. Check the seasoning.

Serve with some halved tips and a dollop of pesto.

I had a mug full of soup left over. It sat by the stove to cool down. While preparing my salad, I took a couple of sips, and then more and the soup was gone.