Green asparagus soup with curry

In Germany we tend to eat mainly the white asparagus, but since it's been so unseasonably cold the harvest is likely to be delayed somewhat. In the meantime we have to make do with green asparagus, which is fine with me. While I usually prepare it cooked al dente and dressed with some olive oil and lemon juice, it's great for soups too. Here I have added a bit of curry power, which gives the whole thing a slightly exotic touch.

Ingredients (serves 2):

1 bunch of green asparagus

500ml vegetable stock

2-3 tablespoons of cream

1 teaspoon of curry powder

1 teaspoon of cayenne pepper

Preparation: 

1. Peel the lower part of the asparagus and remove any hard ends. Cut each asparagus in 2-3cm pieces and cook them in the broth until soft (around 10mins). 

2. Puree everything until you have a smooth liquid and add the cream. Season generously with salt and some black pepper and add the curry powder and the cayenne. The soup should have a slightly spicy note.