Asparagus Soup

I bought some bargain asparagus at the market and made this soup. One bunch of asparagus made a delicious soup for four people. It looks posh, so you could serve it at a dinner party!

Bunch of asparagus
For the stock:
1 onion
1carrot
Parsley stalks
Bay leaf
Glass of White wine
Thyme
For the soup:
Salt and pepper
3 Spring onions
3 tablespoons uncooked Rice
Glass of Milk
Parsley/Chives
Yoghurt or cream to serve

Snap off the woody ends of the asparagus. Cut off the tips of the asparagus. Slice the stalks.
Put the onion, carrot and woody ends of asparagus in a pan with the wine, parsley stalks, thyme, bay leaf, salt and pepper. Add hot water to cover vegetables, then cook for 30 minutes (or pressure cook for 10 minutes). Strain and discard the solids.

Melt the butter in a saucepan, sauté the asparagus tips gently for 5 minutes, then remove and save for garnishing the soup.

In the same pan, sauté the sliced spring onions and sliced asparagus stems for 5 minutes. Add the stock, rice and milk. Add parsley and/or chives. Cook for 20 minutes.

Blend until smooth. Taste and adjust the seasoning. Add more milk or water if too thick.
Reheat and serve garnished with a swirl of cream or yoghurt, chopped chives and the asparagus tips.