Asparagus Soup with Croutons
Rinse asparagus thoroughly and peel only in the lower third of the green asparagus. Trim ends. Sauté asparagus peelings in a pot in 1 tablespoon butter while stirring, then pour in about 1 liter (approximately 1 quart) of water. Rinse lemon in hot water, cut into slices and add to the asparagus peelings. Season with salt and simmer about 20 minutes. Then strain through a sieve.
Trim asparagus tips and chop stalks. Blanch stalks in the asparagus stock for about 8 minutes, remove and rinse in cold water. Then add the blanched asparagus pieces to the broth and cook until soft, about 20 minutes. Puree and strain through a sieve. Add back to the pot, pour in the cream and heat through. Stir the remaining butter into the soup, season with salt and pepper and pour in the asparagus tips. Toast the bread, cut out heart shapes and serve the croutons with the soup.