Cut the cooked asparagus and the cooked potatoes into pieces.
Fry finely chopped onions in butter, dust with flour and pour on some strained asparagus stock. Bring to the boil and stir until smooth
Add the rest of the asparagus stock, the cooked potatoes and the cooked asparagus pieces and cook everything for about 15 minutes. Add the sweet cream.
Blend the soup, strain, boil again and season with salt, pepper, sugar, nutmeg and a little lemon juice.
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