The day before, add the asparagus spears with the asparagus skins, a good pinch of salt and sugar to about 1.5 liters of water. Everything has to be well covered. Let simmer for about 20 minutes. Remove the cooked asparagus from the asparagus water. The asparagus water with the skins gets a more intense taste if it can steep overnight in a tightly closed pot.
Prepare a light roux from margarine and flour in a second saucepan. Strain the asparagus water and then mix it ladle by ladle with the roux, stirring constantly, and then bring the soup to the boil. Season with nutmeg and season with salt and mix with the almond milk. Cut the cooked asparagus stalks into bite-sized pieces and let them get hot in the soup.
Ingredients
Print Recipe
Pin Recipe