Asparagus cream soup

If I had waited longer until I had put the recipe for asparagus cream soup online, than the asparagus season would be over. I need to plan better my posts. I've cooked the soup 3-4 weeks ago, but somehow I posted every time another recipe. But the asparagus season is not over yet, so you can cook the soup if you want.

For 4 servings:

750g white asparagus

2 lemon slices

salt

pepper

sugar

2 tbsp butter

2 tbsp flour

100 ml cream

Preparation:

Wash and peel asparagus. Cut off the woody ends. Put asparagus rind and ends, lemon slices, 1 ¼ l water and ½ teaspoon of salt and sugar in a pan, cover with a lid and simmer for about 10 minutes.

Pour asparagus water through a sieve into another pot. Bring the asparagus water to a boil again and add asparagus pieces, cover with a lid and cook for another 12 minutes. Drain the asparagus water but do not throw away.

Melt 2 tbsp butter in a pan. Add the flour and fry briefly light. Pour in asparagus water and cream and bring to a boil, stirring constantly for 5 minutes. Add asparagus pieces and puree the soup.

Season with salt, sugar and pepper. Garnish with chives and serve.