Step 1

In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent. Add the chopped garlic clove, and saute for another minute.

Step 2

Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir.

Step 3

Add the vegetable stock into the pot, then cover and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until it’s tender.

Step 4

Once the asparagus is cooked, blend the soup using an immersion blender, until it’s completely smooth.

Step 5

Finally, stir in the cream and season the soup with salt and pepper to taste.