Spargelsuppe (White Asparagus Soup)

1 pound white asparagus
1 ts salt-free vegetable broth cube (e.g. Rapunzel)
1 ts butter
1 ts flour
1 TB Helle Sosse (light gravy)
salt, pepper.

Simmer the asparagus in 2 cups of water gently, until tender. In a skillet, heat 1 ts butter, and stir in 1 ts of flour, and stir constantly until a rue is formed and the butter and flour get slightly browned for added sweet, nutty taste. Add the asparagus water, the broth cube and stir the soup until slightly thickened. Add 1 TB "Helle Sosse". Add salt, pepper, and the asparagus and heat for 1 min. Serve !

Kohlrabigemuese (Sauteed Kohlrabi)

Don't peel the kohlrabi, just cut in slices. Simmer kohlrabi in 1 cup of water until tender (ca. 10-15 min). Preserve the kohlrabi water. In a skillet, heat 1 TB butter, and stir in 1 TB of flour, and stir constantly until a rue is formed and the butter and flour got slightly brown for added sweet, nutty taste. Then, add the 1/2 cup of the kohlrabi water, and stir until a smooth, thickened sauce develops. Add salt, pepper, and some fresh ground nutmeg. Add the kohlrabi and mix in the sauce. Serve! A great side.