The asparagus season falls from mid-April to the end of June. Cream of asparagus soup can be made using just the peel of the stalk vegetables.
You can also cook a lightning-fast cream of asparagus soup using green asparagus and just four other ingredients. And the quick asparagus soup also tastes delicious with protein-rich scallops. If you can't get enough of seasonal crops, you should also try the light asparagnus and wild garlic soup. The time for hearty stews and steaming soups is almost over, but a light soup made from seasonal vegetables is still just right. For about four servings of asparagus soup, you will need: 1 liter of water. 100 g whipped cream. 50 g flour. Some lemon juice. Some grated nutmeg. A pinch of sugar. A dash of salt and pepper. The peel of a stalk of white asparagus should be carefully peeled. The peels should not be thrown away either.