I make this soup so often that I can´t remember where I found it originally.
From memory the original strains the puree before adding cream, but I like a thicker and slightly more fibrous result as it´s more filling. We have this as a dinner with chunky bread, olive oil, iberian cured ham or patê.
Ingredients (2 servings)
Bunch of Asparagus
100ml vege-based cooking cream (optional. Can substitute with 1/2 potato and 100ml vege-based milk.)
Dice onion finely, sauté in olive oil till soft. Remove woody parts of asparagus stems. Chop asparagus in small chunks. Add to onion and sauté. Peel potatos and dice, add on top of asparagus. Continue to cook for further 5 minutes to aid potato in releasing it´s starch. Add water till vegetables are just covered. Salt to taste. Cook 15-20 minutes till soft and well cooked. Add cooking cream. Puree till smooth.
Pour into bowls and serve warm.
Yes, as long as there is ham to go with it.