Everyone loves the delicate taste of asparagus, and it is made particularly delicious because it is only available at a reasonable price (and at it's best) in Spring. Because of it's limited availability it is often regarded as a luxury and a delicacy. The flavour works particularly well in a soup, which can either be served hot or cold. The quantities shown in this recipe serve 2 as a main course when served with crusty rolls.

Ingredients

• 1 Onion, chopped
• 300g Asparagus, chopped
• 500ml Vegetable stock
• 1 tsp Flour
• 100ml Single cream

Method

1. Lightly fry the onion over a low heat until the onion is transparent. Be sure not to brown the onion, as this will affect the colour of the soup.
2. Add the asparagus to the onion and fry for 5 - 10 minutes over a gentle heat, again, don't allow anything to brown.
3. Add the stock and bring to the boil. Simmer for 10 - 15 minutes.
4. Cool the soup slightly and transfer to a liquidiser.
5. Liquidise the soup and return to the pan.
6. Bring back to the boil and add the flour, stirring well to thicken.
7. Transfer the soup to serving dishes, and swirl the cream on top.