750 grams asparagus, trimmed and sliced
40 grams olive oil
1 small onion, chopped
1 celery stick, chopped
1/4 cup plain flour
3 cups chicken or vegetable stock
2/3 cup cream
Drop asparagus into boiling salted water for 1 minute; drain.
Heat olive oil in a large pan; add onion, celery and asparagus. Cook for 5 minutes, stirring, until onion is soft. Add flour and stir until combined.
Remove from heat, add stock, stirring until combined. Return to heat and simmer, covered, for 20-25 minutes, or until vegetables are tender.
Cool mixture slightly; transfer to a food processor or blender and process in small batches until smooth. Return to pan; add cream and stir to combine.
Stir soup over low heat until heated through. Serve.