Salt & pepper
2 onions peeled and thinly sliced
1.4 litres vegetable stock
150ml single cream
Wash the asparagus under cold water. Cut off tips and simmer gently in salted water until just tender. Drain careful and cool
Snap off and discard woody part of stalk. Thinly slice the stalk (part that is left). Melt the butter in large saucepan, add stalks and onion. Cover and sweat gently for 10mins.
Add stock and season to taste. Bring to boil and simmer for 40 mins (pan lid on)
Put through a food processor (until smooth) Sieve this into clean pan to remove any stringy bits. Stir in the cream and heat gently. Check the seasoning. Chilled soup usually requires more than warm soup.
Stir in the tips.
Cool for approx 3 hours in fridge. Serve in bowls.