2 tbsp olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
400g/14oz asparagus, chopped
500ml/18fl oz chicken or vegetable stock
salt & freshly ground black pepper
4 tbsp single cream
These quantities are supposed to serve 4, but I doubled it and it served 5. (Healthy eaters!)
Heat the olive oil in a saucepan, add the onion and celery, fry for a few minutes until softened.
Add the asparagus and cook for a few more minutes.
Add the stock and bring to the boil. Season with salt and pepper, reduce the heat and simmer for 15/20 minutes, until the asparagus is cooked through.
Add the cream and blend with a hand blender until smooth.
Serve garnished with basil or parsley.