For the rest of the asparagus soup, lightly brown the butter and stir in the flour, then deglaze with vegetable stock. Pour in whipped cream and asparagus cooking stock including peels and ends.
Bring to a boil, then simmer over low heat for about 30 minutes. Puree everything and season well.
Preparation Tip:
The Restl asparagus soup is best sprinkled with toasted bread croutons. You can also make them from stale bread.
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