Asparagus soup
40 g spring onions
A little oil for frying
400 g fresh asparagus
100 g plain cream cheese
900 ml vegetable broth
Freshly ground black pepper
Salt
Finely chop the spring onions and soften them in a bit of oil.
Cut the asparagus and add to the pot along with the broth. Let it simmer over low heat for 20-25 minutes with the lid on.
Add the cream cheese and blend the soup (using a hand blender or food processor).
Season with salt and pepper to taste.