Asparagus soup

a perfect picnic soup
to be served very cold, or hot

When it's in season and you can buy boxes of cheap stalks, make lots and freeze it for your next picnic. I freeze it in a plastic jug, which then gets transported to the picnic and the soup is still very cold when served.

Of course, you can also heat it, and serve it hot from a thermos flask for an autumn picnic later in the year.

It's simplicity itself to make.

Take approx. a kilo of asparagus stalks (they can be a mixture of thick and thin; it doesn't matter) and cut off the tough, stringy ends. Then cut the stalks into pieces (about 3 cms).

Chop one onion very finely. Heat a tablespoon of oil in a saucepan (big enough to take the asparagus in a few minutes) and cook the onion in it, on a low heat, for 5 minutes. Do not allow the onion to colour.

Then add the asparagus pieces and stir into the onion mixture. Put a lid on the saucepan and let the vegetables sweat for about 10 minutes, stirring now and again.

Make up a litre of vegetable stock. I use Marigold Swiss Vegetable Bouillon, which is gluten free. Or you could use chicken stock.

Pour the stock into the saucepan and bring to a simmer. Cook on a low heat, partly covered for about 20 minutes.

Now let the mixture cool and then pour it into a blender. You may need to do it in batches. Blend until smooth.

Stir in 100 ml of cream or creme fraiche and add salt and black pepper to taste.

Cool and chill well - or freeze as above.