Protein-rich cream of asparagus soup

Preparation time: 45 minutes

First, wash the asparagus thoroughly and cut off the woody, dry ends
Clean the asparagus and boil the skins in water with a pinch of salt and a little sugar for about 20 minutes.
Remove the asparagus peel and collect the asparagus water in a separate bowl.
Cut the asparagus into 2-3 cm pieces and cook them in the asparagus water for a good 15 minutes until soft.
Pour off the asparagus water with the asparagus pieces and melt the butter/margarine in the pan. As soon as it has melted, add the flour and gradually add a little asparagus water until all the liquid has been used up.
Mix the soya milk with the protein powder and add the shake to the pan. Allow the soup to simmer a little, but do not bring to the boil!
Now you can add the asparagus pieces, lemon juice and spices back into the soup and season to taste.
Serve with fresh parsley and enjoy.

nutri+ wishes you bon appétit!

1 kg	White asparagus
50 g	Alsan
40 g	Spelt flour
1.2 litres	Water
200 ml	Soy milk
30 g	Protein powder Neutral (e.g. 3K Neutral)
one pinch each	Salt, sugar, pepper, nutmeg
1/2	lemon
fresh	parsley