Asparagus Veloute (Citysuper)

Ingredients:
1. Butter 75g
Onions, chopped 250g
3. Potatoes 250g
4. Green asparagus 1kg
5. Salt 20g
6. White wine 1/4lt
7. Chicken stock 2lt
8. Cram 1/2lt
9. Crème fraiche che 1/4lt
10. Chervil, sprigs

Method:
1. Rinse, peel and dice the potatoes. Peel and slice the asparagus, saving the tips for garnish.
2. Melt the butter in a large saucepan. Add chopped onions, potatoes. Stir and cook for about 10 minutes. Add white wine, and then reduce by half.
3. Pour chicken stock, bring to a boil and let simmer gently for 20 minutes.
4. Add sliced asparagus (except the tips) and cream, and then continue to cook for another 5 minutes. Remove from the heat, blend in a food processor, and then pass through a sieve.
5. Just before serving, stir and correct the seasoning. Ladle the soup into deep plates, garnish with blanched and split asparagus tips, spoon of crème fraiche and fresh chervil sprigs.