Hi, I developed this one:
peel of a bunch of asparagus, plus 2-4 asparagus (white)
flour
butter
salt
sugar
cinnamon
when done with peeling 1-4kg of asparagus (e.g. for freezing), boil
the peel and discarded stuff for 30 minutes in sufficient water, with
some salt & sugar in relation 1:2, not too strongly.
Strain, discard solids, keep brine; cook some asparagus in the brine
until soft; take out and put in food processor to make a puree.
Make a white sauce with flour & butter and add from the asparagus
brine until the sauce is fluid, pour into brine; it should still be
fairly fluid, but opaque. Add the asparagus puree to the brine and
stir. Let come to a slow boil for a minute, then take pot off the
heat.
Put half a banana into food processor with some milk and sweet cream
and make a puree. This should be added to the asparagus soup after it
came off the heat because if the banana is cooked too early it will
give the soup a grey color (does not change the taste, but the looks).
Spice with a small amount of cinnamon, just enough to let it be known
that there is something else, but not enough to give itself away right
away. Serve.
I like it a lot.