Triple asparagus soup

Asparagus season is here, so it is a question about enjoying as many fresh asparagus as possible (other suggestion is triple asparagus risotto). I used this recipe on asparagus soup as starting point. I done the the twisting about using canned white asparagus and their liquid in order to increase the taste of asparagus.

Asparagus soup: 3-4 servings

• 500 g white asparagus - to have the end broken off, to be peeled and chopped into 2 cm pieces do not peel the head of the white asparagus
• 400 g green asparagus -  to have the end broken off  and chopped into 2 cm pieces
• 270 canned white asparagus - 140 g liquid & 130 g asparagus
• 30 g butter
• 3 tablespoons wheat flour
• 1 l vegetable stock
• 2½-3 dl dairy whipping cream, 30-38% fat
• season with salt and pepper. 

1. Prepare the two types of asparagus individual.
2. Melt the butter in a medium cooking pot. 
3. When the butter is melted, stir in the wheat flour. Let the wheat flour dissolved into the melted butter.
4. Start by stirring in the pickled asparagus liquid.
5. Afterwards add in the vegetable stock little by little, so the butter-flour mixture is dissolved into the vegetable stock.
6. Add in the prepared white asparagus. Let the asparagus pieces simmer gentle in the soup for approx. 10-15 minutes.
7. Add the cream to the soup together with the prepared green asparagus pieces and canned white asparagus pieces
8. Bring the soup to the boil. Let the soup boil gentle for 2-3 minutes.
9. Season the soup with salt & pepper.
10. Serve.