Cream Of Asparagus Soup - cooking recipe

Ingredients

2 1/4 lbs green asparagus, trimmed
2 tbsp olive oil
1 None zucchini, chopped
2 None green onions, chopped
2 1/4 cups vegetable stock
Pinch None grated nutmeg
3/4 cup heavy cream
None None Shaved Parmesan cheese, chervil leaves and black pepper, to serve

Preparation

Reserve 6 asparagus tips for garnish. Chop the remaining asparagus. Heat oil in a medium saucepan on medium-high heat. Add the vegetables and saute for 5-6 mins. Add the stock and nutmeg. Season. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 mins until the vegetables are soft.
Meanwhile, cook the asparagus tips in boiling salted water for 1-2 mins then drain and refresh under cold water. Slice the tips in half.
Stir the cream into the soup and season. Transfer to a blender and puree until smooth. Divide the soup among bowls or cups. Garnish with the asparagus tips, cheese, chervil leaves and black pepper.