Creamy asparagus soup

I bought two packets of asparagus today, although it wasn't part of the grocery shopping plan I couldn't resist, so I made the first creamy asparagus soup of the year. It isn't the easiest recipe, but can be done in an hour, maybe a bit more if you are as clumsy with the peeling as I am...:)

Ingredients for a bigger batch

• 2 packets of asparagus (1 kg)
• 1,25 l of water
• salt
• 2 tbl spoons of cream
• 2 tbl spoons of starch

Peel the asparagus. In this recipe you will use the lower and upper parts separately. The easiest way to separate these parts is to bend the asparagus gently so that it breaks. You will need the lower parts for their taste only. Cut these in equal parts so that it is easier to handle them, and cook them in the water with some salt until they become soft. Blend the soup and separate the water and the fibers of the asparagus with a sieve, press all the water out of the fibers. Throw the fibers out. Cut the remaining upper parts in equal pieces and cook them in the soup base. Meanwhile mix the cream with the starch and add the mixture to the soup when the asparagus pieces are cooked.