Asparagus Cream Soup

Peel the white asparagus thoroughly from just below the head to the end. Trim the woody ends. Cut about 16 asparagus tips (4 per serving) and set aside for garnish. Cut the remaining asparagus into 2-3 cm pieces. In a large pot, bring 1.5 litres of water with 0.5 tsp of salt and 0.25 tsp of sugar to a boil. Add the asparagus pieces and cook for 10-15 minutes until tender. Add the reserved asparagus tips for the last 3-5 minutes of cooking. Remove the tips and set aside. Drain the asparagus, reserving 500 ml of the cooking water.

In the same pot, melt the butter over medium heat. Add the wheat flour and whisk constantly for 2-3 minutes to form a smooth roux. Do not let it brown.

Gradually pour the vegetable broth and the reserved asparagus cooking water into the roux, whisking continuously to prevent lumps. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally, until slightly thickened.

Add the cooked asparagus pieces (not the tips) to the soup base. Using an immersion blender, carefully blend the soup until it is completely smooth. For an extra fine soup, you can strain it through a fine-mesh sieve.

Stir in the cooking cream. Season the soup with the remaining 0.5 tsp salt, 0.5 tsp white pepper, and 0.25 tsp sugar, adjusting to taste if needed. Heat the soup gently without boiling. Serve hot, garnished with the reserved asparagus tips.