If your asparagus hasn't been pre-prepared, trim the ends to remove any woody parts. Then, roughly chop the stalks so they measure about ½ inch (1cm). For a garnish, keep a few stalks aside to blanch or steam later on (check my guide for the methods).
Chop up the onion into small chunks and mince the garlic.
Heat the butter in a large saucepan until melted. Add the onions, garlic, and pepper and sauté for about 5 minutes – until the onion has softened. Add the asparagus, cover with a lid, and allow to cook over medium heat until softened – about 5-10 minutes.
Add the vegetable stock and bring to a boil. Reduce the heat, then allow to simmer for 30 minutes. Make sure to cover the saucepan with a lid.
Blend the soup. Either use an immersion blender and blend it directly in the pot, or pour the soup into a regular blender/food processor and blitz until smooth and creamy.
Add the cream and stir well to combine. Then serve and enjoy! If wanted, swirl a little cream into each bowl and/or top with the leftover asparagus tips. You can also drizzle a bit of lemon juice.
Notes
Cashew nuts: Use cashew nuts if you want to make the soup without the dairy. Soak the cashews in warm water for 30 minutes for a healthier kick, then blend until creamy. Milk of choice: To swap the cream, use high-fat milk as it gives the same consistency as the original ingredients.To store in the fridge: The soup can be kept in the refrigerator in an airtight container for up to 3-4 days.To freeze: Store in an airtight container or reusable freezer-safe bags and keep it in the freezer for up to 3 months. To reheat: Defrost the soup overnight in the refrigerator. Once thawed, pour it into a saucepan and gently reheat it. Alternatively, if you're in a hurry, you can defrost it in the microwave on low heat for a few minutes. Make sure to stop now and then to break up the chunks of frozen soup. Check the blog post for serving suggestions.