Cream of White Asparagus Soup

Peel the asparagus and remove the woody ends. Cut the asparagus spears into small pieces, set the tips aside. Peel and finely chop the onion and garlic.

Heat a little oil in a saucepan and sauté onion and garlic.

Add the asparagus pieces (without tips).

Deglaze with white wine and reduce.

Add vegetable stock (or water). Simmer for about 20 minutes until the asparagus pieces are very soft.

Add whipped cream and season with salt and pepper.

Puree with a hand blender.

Add the asparagus tips as a garnish and allow to soften.

Bring to the boil again.

Divide among plates and serve garnished with sprouts.

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