- 500g fresh asparagus, chopped
- 1 onion, finely chopped
- 2 cups vegetable stock
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1 tsp pine nuts, crushed
- all-purpose cream (optional)
Heat the oil in a small pot over medium heat.
Add the onion and cook for about 3 minutes or until translucent.
Add in the asparagus and cook for 5 minutes. Season with salt and pepper.
Add in the vegetable stock and bring to a boil.
Turn heat to low and simmer for 10-12 minutes.
Set aside to cool.
Pour the soup into a blender and blend until smooth.
Serve in soup bowls and garnish with some pine nuts. Optionally add a drop of cream.