Asparagus Cream Soup old fashioned

This is the kind of soup my Mom often made during asparagus season not to waste any part of the white gold. I only made some adjustments to the recipe, times have changed.  

I bought a kilo of thick white asparagus. They were super fresh. I used a speed peeler and carefully removed the outer layers. A huge amount of peel and bottom ends were in front of me. Throwing them out seamed like a waste to me. The peeled asparagus went in the steamer to cook and I gave the peels a quick wash.

Putting them in water with a bit of salt and sugar was easy, they cooked for 30 min. I put the cooking water through a sieve in a mesuring cup to get an idea how much liquid was there for a soup.

Melt the butter and add the flour and cook it a bit, in with the milk and stir. No worry the lumps will get done with the asparagus stock. Cook until it thickens. For flavour add wine and lemon juice, veg stock paste, salt and pepper.

The soup gets more richness by adding creme fraiche. Pull it from the heat and add an egg yolk and fresh dill. Some bite size chunks of cooked asparagus zu finish.

Ingredients:

Peel and offcuts from 1 kg white asparagus

750 ml water, 1 tsp salt + 1 tsp sugar

50 g butter + 50 g flour

150 ml milk

650 ml asparagus stock

2 tsp veg stock paste

2 tbsp white wine+ 1 tsp lemon juice

3 tbsp creme fraiche

Pepper, salt

1 egg yolk

Fresh dill

Chunks of cooked asparagus