Ingredients :
- 1 Onion, finely chopped
- 2 tablespoons Olive Oil
- 400 g Asparagus, finely chopped
- 500 ml Chicken or Vegetable Stock
- 4 tablespoons Double Cream
- Salt and Pepper
Method :
- Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.
- Add the asparagus and cook for another two minutes.
- Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
- Add the cream and blend with a hand blender until smooth.
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