For the asparagus soup, wash all the asparagus spears.
Peel the white asparagus and cut into coarse pieces.
Peel only the lower ends of the green asparagus and also cut into coarse pieces.
Heat butter in a pot and add the asparagus spears. Steam with a little water until firm to the bite.
Dust with flour and add freshly squeezed lemon juice and water (approx. 1.5 l). Add BURGL’s herb soup seasoning according to taste.
Puree the asparagus soup with a hand blender and let it steep a bit before serving.
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