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SS being Schwarze Sonne rather than Schutzstaffel.

Some years ago I posted to /v/Cooking how I started to use the stringy ends of my asparagus harvest for soup stock. It's that time of year again, and I'm fortunate to be harvesting pounds.

I tried to using black decorating gel in some heavy cream, but it was quickly apparent it was going to take way too much coloring. Then I tried just squeezing the gel into the soup, but it just sank. So apologies, I used plain heavy cream and it's a white sun instead of black sun, and I'm a bad artist.

Kept it simple, asparagus stock, more fresh spears to thicken, nutmeg from a 20+ year old shaker, lemon juice, salt, pepper, cooked then used an immersion blender. Tasted damn good.