Prepare the asparagus stock in a large pot: Place the asparagus peels and asparagus remains in the pot. I also add small pieces of asparagus without asparagus tips, so that a powerful asparagus broth develops. Then add cold vegetable stock, white wine, a slice of lemon, salt, pepper and some sugar and bring the asparagus stock to the boil. Remove the lemon slice. Let the broth steep for 15-20 minutes. Optionally you can also cook potato slices, I like to use them to bind the soup.