Cream of Asparagus / Spargelcremesuppe

Very delicate, light and delicious soup. It's made with white, not green asparagus, and took somewhat longer than I had expected it to; however, most of that is cooking time you can use to prepare other things. At a few points the recipe wasn't very clear, mainly due to the fact that it's a variant of another asparagus soup, but I doubt the results would be very different. I didn't use the asparagus peel as I have learned that it makes the soup bitter; nor did I use the butter at the end - it already contained enough butter, and I liked the taste as it was.

Serves 4 as a starter. I wonder if you could use bacon cubes or something likewise as croutons as white asparagus is traditionally served with smoked ham/bacon.