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 !