Today I made this year's first asparagus soup, from cheap offcuts of the German white asparagus. Peeled the stems, cut them into chunks, added a bit of vegetarian stock cube and simmered until the asparagus was soft. Then I blended the whole thing. Really good cooks, like my Tante Fränzi, would strain it through a sieve, but I quite like the fibres in the soup. At the end, I beat an egg yolk with some cream and stirred it in. Top with chives and eat. I had some white wine with it, to celebrate having made a good soup.