Make the most of the short asparagus season with this simple yet delicious soup.
2 tbsp olive oil
1 onion, finely chopped
400g/14oz asparagus, finely chopped
500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
4 tbsp double cream
Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.
Add the asparagus and cook for another two minutes.
Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
Add the cream and blend with a hand blender until smooth.
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