You can also make this soup with fresh asparagus, using the tougher ends that you have cut off. In that case, reserve the cooking liquid and add a chicken bouillon cube to it.

To bind the soup, you can use flour or a potato, but cornstarch is lighter and tends not to lump.

If using canned asparagus, buy pieces: they cost much less and the flavour is just as good. Set four tips aside for garnish.

Just before serving, drizzle some cream onto the soup. You can make a web design by drizzling in a circle of cream and then drawing a fork through it. Personally, I like to personalize each bowl by writing the initial of each guest in the soup.

To dress this soup up a bit, place four small slices of bread topped with a nice slice of brie in the oven until the cheese melts and use them to garnish the soup, placing an asparagus tip on each crouton.

1. Purée all the ingredients except the cream in a blender;
2. pour into a saucepan and heat gently until smooth and thickened;
3. correct the seasoning; pour into bowls;
4. gently drizzle some cream on top for decoration - the cream makes the soup mellow and velvety.