Asparagus Soup

I love to take advantage of asparagus when it comes into the shops, and luckily the season appears to lengthen each year. As with all soups, its strength rests entirely on the stock from which it is made. I like to chop off the heads of the asparagus and steam them, then serve them in the soup – somehow it seems such a waste to cook and liquidize them along with the rest of the soup.