Asparagus Soup

Summer is here, with all the associated trappings - my hay fever playing up again, the English guy losing at Wimbledon (or has he gone back to being Scottish again yet?)

But most excitingly, as soon as the sun starts shining properly, we get to enjoy all the summer fruits and vegetables in their glory, especially asparagus.  It really is the perfect soup for a day when the sky is blue and the bumble bees are buzzing.  Goes well with a glass of Pimms, I can tell you

Ingredients
2 small onions, finely chopped
350g Asparagus
25g Butter
2 cloves Garlic
500ml Chicken Stock
100ml White wine
4tbsp Double cream

Method

1. Remove 2/3 of the tips from the asparagus and set aside

2. In a large pan, melt the butter and then cook the onion and garlic until it becomes soft, then then add the asparagus (not the bits you set aside earlier), cook over a low heat for a few minutes then add the stock and white wine.

3. Simmer this for 15 minutes then blend until smooth.  Finally, add the remaining tips of asparagus and then reheat, simmering again for 5 minute.  Before serving, add the double cream and season to taste.  Enjoy!