Cream of Asparagus Soup

This elegant soup is delicious hot or chilled. Serves 4. (Rootitoot Cream of Asparagus Soup.)

Ingredients

750 g		asparagus, well washed
3.5 cup	840 ml	chicken broth
0.33 cup	79 ml	chopped onion
1		celery stalk, finely chopped
2		garlic cloves, pressed
1 tbsp	15 ml	lemon juice
0.5 tsp	2.5 ml	salt
2 tbsp	30 ml	cornstarch
2.5 tbsp	38 ml	water
1 cup	240 ml	liquid cooking cream or sour cream
—		salt and black pepper, to taste

This elegant soup is delicious hot or chilled. 4 servings.

Bend a spear of asparagus until it snaps in two. Cut all the asparagus to that length. The tips will be cooked first and added to the soup later; the bottoms are woody and fibrous and will be used only to flavour the broth.
Place the asparagus tips in the steamer basket or directly on the trivet. Pour in 1.5 cups of water or broth and close the lid. Cook on Manual and reduce the cook time to 0. Make sure the valve is set to Sealing.
When it signals it is done, immediately quick-release the steam. Remove the asparagus tips (but not the broth). Rinse the tips under cold water to stop the cooking and set aside.
Add another 2 cups of broth, the onion, celery, garlic, lemon juice and salt. Add the asparagus stems as well.
Cook on Pressure Cook (or Manual) for 8 minutes.
While it cooks, cut the asparagus tips into three. Dissolve the cornstarch in a little water and set aside.
When it signals it is done, press Cancel. Release the steam manually, remove the asparagus stems and set aside.
Save a few pretty tips for garnish; pour the rest into the broth. Blend and return to the pot.
Press Saute and bring to a boil. Stir the cornstarch in the cup and pour half of it into the soup. Once it thickens, add the cream. Season with salt and pepper to taste.
Serve garnished with asparagus tips, croutons and a little cream.