Classic White Asparagus Soup

Peel the white asparagus and cut off the woody ends. Cut the spears into 2-3 cm pieces. In a large pot, bring 1 liter of salted water to a boil with a pinch of sugar. Add the asparagus pieces and cook for about 8-10 minutes until tender. Drain the asparagus, reserving 500 ml of the cooking water.

In a separate pot, melt the butter over medium heat. Add the all-purpose flour and stir constantly for 1-2 minutes to form a smooth roux. Do not let it brown.

Gradually whisk in the vegetable broth and the reserved 500 ml of asparagus cooking water into the roux until smooth. Add the cooked asparagus pieces. Bring to a simmer, then carefully blend the soup with an immersion blender until completely smooth.

Stir in the heavy cream. Season with the remaining salt and white pepper to taste. Bring the soup back to a gentle simmer for 2-3 minutes, but do not boil. Serve hot.